Quick and Easy Stromboli w/ Pillsbury Pizza Dough

Italian Days at Publix® – Taste the Tradition… I smell an Italian feast coming on!! The Italian food lovers (like us) find greats deals on favorite brands including Progresso, Muir Glen, and Pillsbury. Of course, the hubby was excited when he heard about this too; he just knew a stromboli would be forthcoming! I have to tell you, these General Mills brands are not only some of my favorites but also offer plenty of inspiration. Who doesn't love pasta, meatballs in a rich sauce, or a delicious pizza, right?

The Italian Days – Taste the Tradition event at Publix® runs from February 11th through March 1st, with loads of BOGO offers. Plus, get coupon s for additional savings* here on your favorite General Mills brands which includes the aforementioned and more, including Green Giant products. The frozen seasoned Green Giant veggies are our favorite.


Being so busy the last few months, I've been cooking and baking using a ton of time saving products and recipes; short cuts with as little compromise to flavor and nutrition as possible.

Thinking quick and delicious, our weekly meal plan consisted of stromboli, pizza, spaghetti and meatballs, meatball subs, and chicken Parmesan   I bought Pillsbury pizza dough, Progresso soups and bread crumbs, Muir Glen tomato and spaghetti sauce among other Italian specials.

My favorite find was Pillsbury Pizza Dough, I bought both the thin and classic varieties.  I have to tell you Pillsbury pizza dough is off the hook. Oh my gosh, it was easy to create a Stromboli that was totally delish. I charred a few red peppers and sweet onions in the broiler. Meanwhile I unrolled the dough, layered leftover meatballs, deli ham, and provolone on the dough; topped that with those charred veggies and mozzarella cheese. Sprinkle some fresh chopped parsley, Italian seasoning, and grated Romano on top and roll. In just 15 minutes Italian heaven was served!

I like the Pillsbury dough better than my own. Hubby says it’s number two, I disagree. Oh my gosh it was so light and soft. I mean the stromboli browned perfectly but remained soft. I made a pizza and astromboli so we had a bit leftover for lunch. When reheated it was still as fresh as when it was first baked. I’m telling you I love this dough!

There is only one week left to catch the great savings and inspiration at Publix.  Don’t forget the coupons before you head out , Viva Italia!

"The information, products and General Mills gift pack were provided by General Mills and Publix® through MyBlogSpark."  – Thanks for making my weekday meals a quick, delicious success!

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Mushroom Mezzaluna Ravioli #culinarychic

The opportunity to sample and review Lean Cuisine’s Culinary Collection “Chef’s Pick” meals could not have come at a better time. This was the much needed [push] inspiration to getting back to this food blog. You see my dad passed in January. Very good for him, not so much for me. It was long year and I'm happy he is not suffering anymore. Enough about what was, onto what is... the food



Lean Cuisine’s new culinary line was inspired by Michelle Bernstein, Brad Farmerie, Paul Kahan, Anita Lo, Lior Lev Sercarz, and Lucien Vendome otherwise known as the Culinary Round-table.




The new meals designed for the new Chef’s Pick line include:

• NEW Spinach Artichoke Ravioli
• NEW Asparagus Ravioli
• Ranchero Braised Beef
• Chile Lime Chicken
• Mushroom Mezzaluna Ravioli
• Chicken Makhani
• Chicken & Vegetables
• Chicken in Peanut Sauce
• Chicken Carbonara
• Glazed Chicken
• Steak Tips Portobello
• Chicken with Basil Cream Sauce
• Chicken Pecan
• Thai-Style Chicken
• Chicken Marsala
• Lemon Chicken
• Orange Chicken

Being particularly fond of Italian cuisine and mushrooms, choosing the Mushroom Mezzaluna Ravioli was a no brainer!

Pros: I don’t purchase too many ready-made foods; leftovers for lunch and homemade dinners are the norm. However, there are those times when a quick meal is in order. These Lean Cuisine meals are clearly labeled no preservatives, closer to home prepared and nothing beats their speedy preparation time.

The serving size was adequate for lunch or as a side dish for two.  Combined with a fresh green salad and dessert this single serving meal becomes a complete Italian dinner.


The sauce was very thick and creamy, flavored with a hint of Marsala wine. The ravioli dough cooked up perfectly in the microwave. There were no hard edges or mushy centers. I would have preferred more cheese but at only 290 calories, the flavor was sufficient.

Cons: Only one folks, the red pepper flavor was too soft and overbearing. I cooked them exactly as specified.

I'll be trying a few of the new Lean Cuisine Culinary Collection, will you?

Are you hungry? ♥


I have partnered with Lean Cuisine through DailyBuzz Food to help promote their new line of Chef's Pick products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you Lean Cuisine!

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Best Cranberry Upside Down Cake EVER!

WOW It's been way too long since my last post... I really missed you all! I'm thankful to have a few minutes to wish you a Happy, Healthy, and Prosperous New Year. Lots of  totally awesome and unfortunately awful experiences spanned 2012. In fact, so many challenges have occurred I've nicknamed 2012 the year of the roller coaster! Despite the ride and lack of posts, we did eat lots of yummy new recipes thanks to all of you. Although I haven' been posting here or commenting often, I have been reading and salivating over your posts :)

I have to tell you, this was the best upside down cake recipe I ever ate. If you have access to cranberries do try this, you won't be disappointed  I promise. Tart, Sweet, and Rich - The tart cranberries immersed in a sweet glaze atop a moist and rich cake is an indescribable and flawless flavor contrast. A dance that awakes the taste buds. Unmistakably divine!

Cranberry Upside Down Cake

(original recipe Wichita Falls Crave.com)

Prep time: 15 min.
Cook time: 45 min.
Total time: 1 hour 15 min
Yield: 8 servings

Ingredients

• 4 Tbsp Butter
• 3/4 cup Light brown sugar (firmly packed)
• 2 cups Fresh or frozen cranberries
• 1 1/4 cup AP flour
• 1/2 tsp. Baking soda
• 1/4 tsp. Baking powder
• 1/4 tsp. Salt
• 1 Egg
• 1 cup Sugar
• 1/2 cup Canola or vegetable oil
• 1 tsp. Vanilla
• 1/2 cup Sour cream

Cooking Directions

1. Preheat an oven to 350.
2. In a cast iron skillet over medium-low heat, combine the butter and brown sugar and heat, stirring, until melted and smooth. If you don't have cast iron, prepare in a saucepan. Scrape the glaze into a greased 9" round cake pan, tilting the pan to spread it evenly. Arrange the cranberries evenly over the glaze.
3. Sift together the flour, baking powder, baking soda and salt into a bowl.
4. In a large bowl, using an electric mixer on medium speed, beat together the egg and granulated sugar until fluffy and lightened in color, about 2 minutes. Reduce the speed to low, slowly add the oil and vanilla and beat until blended. Beat in the sour cream just until no white streaks remain, then beat in the flour mixture until incorporated.
5. Carefully pour the batter over the cranberries, spreading it evenly with a rubber spatula.
6. Bake about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and let cool for 10 minutes.
7. Run a thin-bladed knife around the edge of the pan, invert a serving plate on the pan, and flip the plate and pan together. Lift off the pan. Cut the cake into wedges and serve warm or at room temperature.

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Tropical Storm Chicken & Rice Recipe #SundaySupper

Chicken and rice is one of my all time favorite meals. Last month Isabel Foodie and the #SundaySupper group featured a number of phenomenally delicious Chicken and Rice recipes. Since then I’ve had chicken and rice on my mind constantly. This week I finally found the time to address this overwhelming craving. Without doubt, this Chicken and rice recipe is my favorite to date. Besides being a #SundaySupper inspired meal with a South American flare, I used up leftovers in the fridge. It was the perfect meal for THIS weekend. Floridians know emptying the fridge is a necessity when a weather system is approaching. We stocked up on ice, water, and gas for the grill yesterday. Today, we eat chicken and rice while awaiting the arrival of Isaac!

Empty the Fridge Chicken and Rice

Recipe by kathleen

Total time: 45 minutes
Yield: 2 servings
Ingredients

• 3 boneless chicken thighs
• 2 - 3 Tbps olive oil
• 1/2 cup chopped vidalia onion
• 1/2 cup chopped green peper
• 3 cloves garlic, whole
• 4 - 5 slices jalapeno peppers, jarred
• 1 Tbsp tomato paste
• 3/4 cup white rice
• 2 cubes chicken bullion
• 1 3/4 cups water
• 1 packet Sazon Goya with Azafran (saffron)
• 1 cup leftover mixed vegetables
• 1/4 cup fresh cilanrto, chopped

Cooking Directions

1. In a medium pot, heat the olive oil over medium heat. Brown the chicken thighs and cook until juice runs clear, about 10 minutes. Add the onions, green peppers, jalapenos, and garlic. Cook until the onions are translucent, about 4 to 5 minutes. Meanwhile, heat 1 1/2 cups of water enough to dissolve in it the chicken bullion cubes, set aside.
2. Lower the heat to medium low, add the tomato paste and the rice. Stir to blend. Slowly add the chicken bullion broth, stirring to deglaze the pan combine the bits of browned chicken. Add the Sazon packet and stir. Cover and simmer for 15 minutes.
3. Remove lid. The rice will be wet but not completely cooked. Stir in the remaining 1/4 cup of water and stir. Pull apart the chicken pieces with a fork if desired. Add the vegetables and cilantro. Cover and cook for an additional 7-10 minutes or until rice is tender.

1 - Brown Chicken and Veggies

2 - Add Tomato Paste and Rice

3 - Add Leftover Veggies and Cilatro

My Chicken and Rice Dinner

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Short Cut Caramel Sticky Buns

Short cut recipes can truly be a lifesaver for moms let me tell you. This short cut sticky bun recipe comes directly from the Pillsbury website and I can tell you it's well work baking. Using what I had in the panrty and fridge, I baked this one many times without a flop! When the boys were in school, recipes like this made it very easy for me to serve a special treat or dessert with #SundaySupper.

Pillsbury Caramel Sticky Buns

Ingredients

• 1/4 cup butter or margarine
• 1/4 cup packed brown sugar
• 2 Tbsp. light corn syrup
• 1/4 cup chopped pecans or other nuts
• 3 Tbsp. butter or margarine
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

Cooking Directions

1. Heat oven to 375°F. place 1/4 cup butter in ungreased 8-inch round pan and heat in oven until butter is melted. Once melted, carefully remove pan, stir in brown sugar and corn syrup until well blended. Sprinkle with pecans or other nuts. Set aside.
2. Melt the remaining 3 tablespoons of butter in small bowl. In another small bowl, mix granulated sugar and cinnamon.
3. Open and separate dough into 10 biscuits. Dip biscuits into melted butter and coat all sides then dip into sugar mixture. Be sure they are coated well. Arrange biscuits, sides touching, over topping in pan.
4. Bake 18 to 22 minutes or until golden brown. Cool 2 minutes. Using pot holders turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.

Use any style and flavor of biscuits and nuts for variety. The honey butter biscuits are really good with this recipe. One time I even used flax seeds instead of nuts, nice twist on a traditional favorite. Adding a bit of ground ginger, about 1/2 teaspoon, to the cinnamon and sugar mixture is also a flavorful flare. Hope you find this quick recipe as useful and enjoyable.

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Provencal Tomato Quiche #SundaySupper Honors #CookforJulia

Provencal Tomato Quiche – Tomatoes, anchovies, and onions a familiar, savory combination for pizza but in a quiche, I’m not so sure.

Julia Child is no doubt a culinary icon and I am ecstatic to be participating in this #SundaySupper event in honor of Julia’s 100th Birthday.  You see, my grandma and mother were not only #SundaySupper advocates but also magnificent cooks and avid cooking show viewers. Julia Child’s trilling voice resonating throughout the house is a warmhearted memory. So much so that not even my grueling work schedule - continuous 12-hour days for more than a month - could not prevent my participation. Additionally, this week’s #SundaySupper hosted by Samantha author of The Little Ferraro Kitchen, is being celebrated with PBS and JC100. Knowing my mother and grandmother both owned cookbook collections that included Chef Child's, I totally regret not requesting them. **sigh **


Relying on several internet sources and food blogs, this Provencal Tomato Quiche recipe was a perfect fit; simplicity in both preparation and ingredients. From what I read, she does not give the amounts for all ingredients in this recipe, recommends using skinned tomatoes, and endorses the use of frozen piecrust. With that information in mind, I used my best judgment and listed the amounts.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”  Julia Child

Provencal Tomato Quiche

adapted from Julia Child

Ingredients

• 1 9" ready made piecrust
• 5-6 medium fresh ripe tomatoes
• 1/4 cup olive oil
• 2 cups onions, sliced thin
• 1 large clove garlic, pureed or mashed
• 1/4 tsp. salt
• 2 - 3 turns freshly ground black pepper
• 1/2 tsp. oregano
• good pinch cayenne pepper
• 1 Tbps tomato paste (optional)
• 1 extra large egg
• 3 egg yolks
• 3 Tbsp. fresh parsley, chopped
• 8 - 10 anchovy fillets in olive oil, drained, reserving oil
• 1/4 cup Parmesan Cheese, grated
• 1 large tomato, sliced thin for topping

Cooking Directions

1. Pre-bake pie crust. - Prick all over with a fork. Gently cover over the top with foil, fill with dried beans or pie weights. Bake according to package time, about 10 - 15 minutes.
2. Prepare the tomatoes for peeling- Set a pot of water to boil. Core the tomatoes and drop into boiling water for 15 - 25 second. Cool enough to allow safe handling. Skins should peel away easily with the scrape of a knife. (I didn't peel the tomato I used to top the quiche. The skin provided the firmness needed to make thin slices)
3. Prepare the anchovies by mashing with 1 tbsp of the reserved oil.
4. Sliced the onions, seed and squeeze excess water from the tomatoes then course chop. Mash or puree the garlic.
5. Add 2 tablespoons of the oil to a large frying pan and heat medium. Next add the onions and saute until tender but not browned.
6. Add the garlic and the chopped tomatoes, and bring to a simmer. Cover and cook for about 10 minutes, stirring frequently. Mash the tomatoes with the back of the spoon as needed. The mixture should begin to form a thick puree.
7. Add the salt, pepper, oregano, cayenne, and tomato paste if needed, and stir to combine. Cook uncovered for a few more minutes to meld flavors. Remove from heat and transfer to a glass bowl to cool.
8. When tomato mixture is almost to room temperature, lightly beat the egg and egg yolks in a separate bowl then add the fresh parsley. Stir the eggs into the tomato mixture.
9. Assemble the quiche - Spread the mashed anchovies over the bottom of the pie crust. Pour the egg-tomato mixture into the pie and spread smooth with a spatula. Cover evenly with the Parmesan cheese. Top with the tomato slices. (I added a few anchovies for extra garnish)
10. Bake in the upper third of a preheated oven for 25-30 minutes, or until quiche has puffed a bit and crust is browned.

Exquisite was my first thought! This quiche so reminded me of something my grandmother would serve. Rich, savory, and fresh, most certainly unlike any other quiche I have prepared. The salty anchovies contrasting the sweet ripe tomatoes were beyond wonderful. One clove of garlic seemed a bit sparse to me. As it turned out, 1 clove was perfect. The flavor of each spice was evident and complimenting.

Hubby was more than impressed. The flavors reminded him of our favorite pizza yet more savory and rich.  Hubby enjoyed Julia's Provecal Tomato Quiche alonside a pile of chilled shrimp with chili pepper seafood sauce. I went with a double slice a la cart!

Are you hungry? ♥

Check out the other Julia Child Enthusiasts gathering Around the Family Table for #SundaySupper this week. Trust me, your palate won't be disappointed!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 

Croissants by Cookistry 

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days 

Julia’s Chicken Salad by My Trials in the Kitchen 

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine  Spoon and Saucer 

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I

Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

Ratatouille by Basic N Delicious 

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

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Mini Taco Salads - Perfect Tortilla Pans NOT Required

Hubby and I are fond of Mexican dishes, both the traditional and American varieties. Tacos are one of our many favorites, largely due to tacos being quick to prepare and easy to individualize. These mini tacos salads were a fun and creative change from a traditional taco. It was hubby who sparked my interest...

One evening the “Perfect Tortilla” television ad caught the hubby’s attention. He supports my food blogging love affair hobby and prefers the hard tacos I might add. I do believe he’s turning into a foodie, lol. Anyway, thinking the tortilla bowl pans were very cool, he had me watch the commercial. Working in a Tex-Mex restaurant for nearly ten years, I am partial to fried tortilla bowls. These are definitely a healthier alternative. Even still, I wasn’t sold on the pans. As a result, coming across the taco bowl shortcut by The Garden Pantry, I had to try it. 

 The caption on Facebook read, “If you ever wanted taco bowls, turn your muffin pan upside down, spray with cooking oil and bake tortillas for 10 minutes at 375F or 180C. Perfect.” Ummm, YES!

Eager to make an ample quantity in one shot, I used two different size muffin pans. Each pan held three 6” tortillas. The pans with larger, deeper wells held the tortillas way better than the smaller well pans. In fact, several of the tortillas bake with the smaller pan were shaped like a regular taco. This is a good idea for making a crisp flour tortilla, not so much for bowls.

Tortillas don't hold well with shallow muffin wells.

I still prefer the fried taco bowls, aka baskets, even though these baked bowls are healthier. Frying makes the tortilla lighter and very flaky. On the other hand, being a fan of hard tacos Hubby totally enjoyed the baked bowls. Overall, I’m happy I chose to test this baked method rather than buying another pan. Using the muffin pans was a helpful, frugal tip and a quick method too. Gather your favorite taco ingredients and give it a try!

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Grill Roasted Honey Ginger Chicken #SundaySupper

This is special and very appropriate #SundaySupper for me. The Mom 100 Cookbook by Katie Workman coincides perfectly with my own history in the kitchen. Katie's aim is to get kids in the kitchen, to get them trying new foods, without making it too difficult for the cook. Preparing the Honey Ginger Chicken recipe, I thought, Boy could I have used this cookbook when my boys were young!

Moreover, today is special because my mother would have turned 81 today. An amazing cook, lover of new recipes, and family dinner supporter, mom would have endorsed the Sunday Supper Movement without doubt. Being at the family dinner table was a rule in our house for family members and visitors alike. Dinner was at 5:00 and everyone was eating!

Adoring cooking for others, my Mom’s is known for asking, “Are you hungry?” and immediately following up with the answer, "Eat more!” As kids, the three of us were always in the kitchen with Mom, helping and learning. In fact, my brother is USCMC retired and an excellent cook. He’s big on preparing the traditional Italian dishes mom used to make and does the grilling at home too.

Of course, when I became a mom I followed her example. My boys spent time in the kitchen with me and we had a blast. When they were teens, our house was the hang out. We had huge dinners and lots of kids in the kitchen back then. Many a problem was solved Around the Family Table. Still today, my sons enjoy cooking. It's not uncommon for Red to ask a recipe question via text. I could go on forever about the importance of cooking and dining with our kids. I miss those days and my mother. Happy Birthday Mom. Thank you for teaching us the value of #SundaySupper!


After viewing Katie's Honey Soy Ginger Chicken at The Weekend Gourmet, I just knew I had to prepare it. What's more, Wendy broke down the recipe, making the portions perfect for our family of two. With no kiddos at the table now, I added a bit of heat and the grill roasting to accommodate our tastes.

Spicy Honey Ginger Chicken

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1/2 cup honey( room-temperature)
• 4 Tbsp low sodium soy sauce
• 2 Tbsp hot pepper sauce
• 4 - 5 garlic cloves, minced
• 1/4 cup fresh ginger root, minced
• 2 -3 green onions

Cooking Directions

1. Combine the honey, soy sauce, hot pepper sauce, minced garlic, and ginger root in a small bowl.
2. Place the chicken thighs in a grill safe pan or cast iron fry pan lined with foil. Pour the honey ginger sauce over the chicken, turning to coat completely ending with topside down. Topside being the side that would have been covered with skin. Sprinkle with green onions. Cover and refrigerate for at least four hours or overnight.
3. Remove the pan from the fridge at least 30 minutes before grilling.
4. Heat the grill to at 400. Place pan on center grate, close lid and allow the grill to reach 350. Adjust the heat to maintain temperature. (I set my dials to medium heat) Cook the chicken thighs for 15 minutes.
5. Open the grill, uncover pan, turn the chicken and baste with sauce. Increase the temperature slightly to maintain 375. Continue to cook for an additional 15 - 20 minutes.
6. Remove from the grill, baste with sauce, cover and allow to rest for 10 minutes. Serve topped with extra sauce.

Oh my gosh this chicken was awesome. Not only was it very easy to prepare, less the fresh ginger all of the ingredients were on hand. The heat in contrast to the sweet was perfect for our family taste. The chicken was moist and the sauce thickened up nicely after resting. Less the hot pepper sauce, my guess is children would definitely enjoy this chicken.

Honey Ginger Chicken Thighs Marinated Ready to Grill Roast

The Spicy Honey Ginger Chicken is grill roasted and ready to rest!

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The Sunday Supper Group had a blast creating Katie’s recipes. Be sure to check them out, you won't be disappointed! Also, Katie will be our guest during our #SundaySupper live chat at 7:00 pm est. How awesome is that? Join us and chat with Katie about being a mom, kids and Spending time Around the Family Table.

Connect with Katie Workman, the author of this family friendly, fun cookbook

Facebook  ~ Twitter ~ Pinterest ~ Buy The Mom 100 Cookbook

We will be giving away 3 copies of the Mom 100 Cookbooks too. Don’t miss your chance to win!

Here are some favorites we will be sharing with you during #SundaySupper this week.

Salads:

• Japanese Restaurant Salad with Carrot-Ginger Dressing  Shockingly Delicious @shockinglydlish

Main Dish:

• Spicy Ranch Bacon & Avocado Quesadilla Daily Dish Recipes @nicolehcook
• Pear, Goat cheese and Pancetta Grilled Pizza MamaMommyMom @mamamommymom
• Turkey Meat Sauce The Meltaways @MrsMeltaway
•  Lasagna with Turkey Meat Sauce GirliChef @girlichef
•  Salsa Chicken Quesadilla with a homemade cilantro chimichurri Juanita’s Cocina @juanitascocina
• Individual Grilled Pizza Big Bears Wife @bigbearswife
• Beans and Cheese Quesadila with Tomato Salad Basic n Delicious @basicndelicious
• Grill Roasted Honey Ginger Chicken Are you Hungry? @redkathy
• One-Pot Arroz con Pollo – Cuban Style Comfy Cuisine @trish0605
• Sesame Noodles With Shrimp and Vegetables Magnolia Days @reneedobbs
• Fresh Mozzarella Pasta Casserole Twitter Doggie at The Dinner Table @doggieatdinner
• Arroz con Pollo Puerto Rican style Cooking by the seat of our pants @cbsop
• Rice Toppings of Garlic, Lemon, Rosemary Roasted Chicken with Summer Pineapple The Queen’s Notebook @mango_queen
• Pizza Quesadillas Meal Planning Magic @mealplanmom
• Sesame Noodles Cupcakes and Kale Chips @CupcakeKaleChip
• Lasagna Parcels with Turkey Meat Sauce Small Wallet Big Appetite @wallet_appetite
• Grilled Chicken Pita Sandwich Pippi’s in the Kitchen Again  @shlylais
•  Grilled Breakfast Pizza & Sauteed Corn & Spinach Grilled Pizza Momma’s Meals @mommasmeals
•   Sauteed Corn, Spinach, Bacon and scallions! Mama’s Blissful Bites  @mamapoolecooks
•  Thai Style Sesame Glass Noodle My Trials in the Kitchen @seetfei
•  Caramelized Onion & Flank Steak Quesadilla In The Kitchen with KP  @InTheKitchenKP
•  Teriyaki Skewers Real Best Recipe @realbestrecipe
•  Skillet Spinach Corn with Edamame Cilantro & Bacon Bits Sue’s Nutrition Buzz @ssunithi
• Pulled Pork with Papa Mike’s Cole Slaw In the Kitchen with Audrey @audreysmamma
• Sauteed Corn, Spinach Bacon and Scallions That Skinny Chick Can Bake @thatskinnychick
• Arroz con Pollo Portuguese Style Family Foodie @familyfoodie

Desserts:

• Fudgy One Pot Brownies Mrs. Mama Hen @MrsMamaHen
• Simple Vanilla Cupcakes Hezzi-D’s Books and Cooks @HezziD
• Chocolate Peanut Butter Squares Chocolate Moosey @chocolatemoosey
•  Butterscotch-Bacon Apple cookies What Smells So Good? @jo_jo_ba

Wine pairing Wine Everyday  @wineeveryday

We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm EST by showcasing fabulous recipes.  Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

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