#SundaySupper Marinated Ginger Chicken & Spinach Salad

This is such an easy recipe and believe it or not, I have never marinated or grilled before!! I am not a cook by nature but I love food…so…Momma had to learn a thing or two and I have been having so much fun! Every week for #SundaySupper I am going to push myself to make an awesome meal. I love taking pictures and look forward to sharing my cooking experiences with you.

I typed “Marinated Ginger Chicken for the Grill” into google and I got exactly that from About.com. The recipe looked simple enough and I already knew the perfect salad to go with it.

Ingredients for the Ginger Marinade:

  • 1 1/2 pounds boneless chicken thighs, skin on or off
  • Marinade:
  • 8 TB red wine vinegar
  • 2 TB dark soy sauce
  • 2 TB light soy sauce (I used 4TB of the one pictured)
  • 2 TB Asian sesame oil
  • 2 TB grated fresh gingerroot
  • 2 tsp minced garlic
  • 2 scallions (green onions, spring onions), finely chopped
  • 2 tsp brown sugar
  • 1 tsp crushed red pepper, or to taste

I mixed it in a large bowl and soaked two large chicken breasts. I cut them in half, they were big ones! I let it marinate for about two hours before grilling.  About 15 minutes or so on each side on medium heat, or however you like your chicken. I prepared the salad when the chicken was on the grill.

Photo taken by Marian Rosenthal | MSR Photography

Mock Trader Joe’s Super Spinach Salad

  • Spinach
  • Quinoa
  • Shredded or grated carrots
  • Pumpkin seeds
  • Craisins
  • Edamame
  • Avocado
  • Cucumber
  • Ginger Pear Salad Dressing

Photo taken by Marian Rosenthal | MSR Photography

I love this salad so much I had to recreate it! It is actually why I wanted a Ginger Chicken Marinade because the ginger miso dressing that comes with the packaged salad is amazing! Knowing it would be super difficult to recreate the dressing, I opted for a store brand dressing that had ginger in it. I added some fresh veggies that aren’t normally in the salad, avocado and cucumber and let me tell you it was soooo good! Especially with the chicken on top, they go together perfectly. YUM! A Pear Martini in your other hand and you are ready for your BBQ.

The salad is really easy, just add in what you think is about right for the amount of extras for the spinach you need. I like a lot of ingredients so I like it heavy on seeds, craisins, etc. A little light on dressing. It was so good with the fresh avocado and cucumber added in! Very refreshing. I love Ginger, my new favorite cooking ingredient.

Photo taken by Marian Rosenthal | MSR Photography

I will be posting the Peartini Recipe shortly…coming soon…

Be sure to check out more dishes as our Labor Day Cookout with #SundaySupper continues!

Labor Day Cookout Recipes:

Starters & Snacks

Main Dishes

Salads & Sides



Wine Pairings

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ

Cholula Chicken Enchiladas #SundaySupper

Cholula Hot Sauce is my absolute favorite! I put it on everything! I used to have a bottle in my car just in case…man I need to replenish that supply. When it comes to keeping the soul warm I always think of hot sauce first. I love Cholula so much and it is also hot but not overwhelming, it is warm 😉 well I mean it is hot sauce so if you have too much your mouth will be on fire but oh it is such a lovely taste. I have to have it on my fish tacos, rolled tacos, anything Mexican. It also is awesome on breakfast burritos and mac n cheese. So it seemed like an obvious choice to make an Enchilada sauce out of it. Cholula did not even have a recipe for this…they will now, it came out amazing!! A new favorite and it was so easy. I should note that I do not like enchiladas with too much sauce, so this is a dryer version than your usual enchiladas.


1 Rotisserie chicken (because that’s how I roll)

Cholula Hot Sauce (1/8 cup)

Tortillas (corn or flour your preference, I like flour for enchiladas normally)

1 can diced Green Chiles

1/2 of an Onion, diced

1/2 green pepper, diced

1 ear of corn, well, the kernels cut from the cob anyway

1/8 cup California chili powder

1 8oz can of El Pato tomato sauce

1/4 cup water

3 tablespoons of veggie oil

1 tablespoon flour

1 fresh garlic clove, minced

1/2 tablespoon of crushed carroway seed

1/2 tablespoon of crushed coriander

1/2 can of black beans

green onions

Shredded cheese of your choice (jack, mozzarella, and cheddar make a nice mixture)


No I don’t have man hands, thanks Hubster for being my assistant 🙂 I started by boiling water and cooking the ear of corn. Meanwhile, I preheated the oven to 325 and I pulled all the meat off the bones, shredding it into a large bowl. In a saucepan, I heated the oil, added the garlic and flour. After a minute, I added the chili powder and stirred. After another minute I added the tomato sauce, water, green chilies, and the Cholula.

The corn was finished, so I cut it from the cob. After stirring the sauce for a few minutes, I turned off the heat, and added the chicken, onion, green pepper, beans, and corn.

Next I filled up the tortillas…they actually turned out like pretty respectably sized burritos, and placed them in a glass dish. I sprinkled the cheese over them, tossed some green onions on top, and popped it in the oven for 10 minutes.

After the 10 minutes, I broiled on high for 3 minutes, making the cheese into a nice bubbly and slightly crispy topping.

Cool and serve. I topped with extra Cholula, you know, to taste 🙂

This Week’s Warm you up Sunday Supper Recipes:

Main Entrees: 




Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

#SundaySupper Apple Pulled Pork Sandwich with Pickled Onions

OMG I am so f*cking proud of myself, excuse my french. I have a really hard time not cussing. I am a bit of a potty mouth, grew up with two brothers and a bunch of their obscene friends that I happen to fit right in with, haha. This recipe is so full of firsts!!! I have never touched, prepared, rubbed and braised a pork shoulder, pickled onions or made my own BBQ sauce. I had never even cut up a Papaya. I didn’t know there were little black sushi egg looking thingy’s inside. So, I woke up wrote out my list, the Hubster took the girls grocery shopping and brought me my supplies. Then he took one of them to dance class, the other one napped. And after that they were off to a Birthday Party. I really wanted to go but I had to finish cooking and also was really enjoying this time to myself to cook. It rarely happens!!! I had the whole day practically to myself. It was so nice!! Nice and quiet. I made the Rub, rubbed that shoulder, braised it, prepared the onions and made the BBQ sauce and now I am able to sit and let everything cook and I can type up my post. I found this recipe on The Daily Meal.

First things first…PREPARE the RUB. Put on some music and have some fun!! This is actually a really simple recipe, broken down into four steps.


  • ¼ cup salt
  • 1/8 cup black pepper
  • 1 tablespoon red pepper chili flakes
  • 2 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon coriander (I am not a fan of this so I left it out)
  • 1 tablespoon cumin (this too)
  • 1 tablespoon garlic powder
  • ¼ cup brown sugar

Mix them all together in a medium sized bowl and rub that shoulder (or butt). Haha, I couldn’t bring myself to get a butt, figured the shoulder would be leaner but I don’t know maybe Pigs have really lean butts. Hmmmm…?

Love a Brown Sugar Ball.

Let is sit room temperature for 1-2 hours.

Next up Braising the Pork…


  • 1 pound onions, coarsely diced
  • ½ pound carrots, coarsely diced
  • ½ pound celery, coarsely diced
  • ¼ can of chipotles in adobo sauce
  • ½ gallon apple juice or cider
  • ½ gallon water
  • ¾ cup brown sugar
  • 6 cloves garlic
  • 2 bay leaves
  • ¼ cup salt

Combine all the ingredients into a bowl and place shoulder in. Then preheat to 300 degrees and cook for 5-6 hours.

I ended up chopping the onions with my handy dandy Slap Chop. I am a crier when it comes to onions so with white onions especially I have to have this bad boy.


These were so pretty! I love onions! The whole day I was making this entire recipe I couldn’t stop thinking about how much I love onions! Red, white, you name it, they smell so good and I just love the flavor. I have never pickled anything so this was super fun and really easy. I was surprised at how easy it was.

  • 3 whole red onions, sliced into thin rings
  • 1 cup distilled vinegar
  • ½ cup water
  • 1 cup sugar
  • ½ cup salt

Boil the vinegar, water, sugar and salt for about 3 minutes then pour over sliced onions. I made them into rings. They came out sooo good! And they keep for a month.

The BBQ Sauce

  • 1 ripe papaya, peeled and coarsely chopped
  • 1 small sweet onion small diced, preferably Vidalia
  • 1 cup brown sugar
  • 1 cup ketchup
  • 1½ cups apple cider vinegar
  • ¼ cup hot sauce, preferably Frank’s Red Hot
  • 1 teaspoon cayenne pepper

Combine all the ingredients into a large sauce pan and simmer on medium heat for about 30 minutes stirring constantly. Remove and let it cool, then blend and pop it in the fridge.

This sauce was amazing!! My friend was over for dinner and put a spoonful on every bit 🙂

And here’s the final product, it was amazing!! I am so happy it came out so good and I really love it. I added sliced pickles because I think every pulled pork sandwich should have pickles, put on some sauce and the onions and of course the Pork and viola. Pulled Pork sandwich. Broken down into four steps, if I can do this anyone can.

I love to call my friend Teresa Howes, author of Skinnytinis all the fun for half the calories, to get a drink recommendation to go with my meals. She came up with this drink and it was so good. My husband absolutely loved it, I think he had three. It was so refreshing and went perfectly with the sandwich.

Click here for the recipe and to check out Teresa’s Blog, Eat. Drink. & Be Skinny!

Here’s our Autumn Apple Party Menu coming this Sunday, September 23!

Soups, Salads, Starters and Breads

Main Meals




Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

#SundaySupper Horchata Ice Cream con Churro Brownies #MexicanFiesta

In honor of Mexican Independence Day #SundaySupper is cooking a Mexican Fiesta! I absolutely LOVE Mexican Food. I immediately thought of Horchata. I love mine ice cold, on crushed ice. So what could be better then ice cold Hotchata…Ice Cream Hortchata! And of course you have to have a churro with Horchata but I wanted something a little different. I also am a brownie lover, a nice scoop of Ice Cream on top of a warm brownie is heavenly. So…brownie churros, brilliant am I right?! I mean I don’t want to brag but tooting my horn here…TOOT TOOT! I went to look up a recipe for them and there were none! They were only a dessert at a restaurant from what I could find. So that made it even more exciting…how exactly should I make these brownies? My hubby helped out with this one…we talked it over and came up with a plan, we’d make churro mix and swirl it through the brownie mix sounds easy enough. While we were shopping we saw snickerdoodle cookie mix. That’s basically what a churro is, sugar cookies, perfect! So we made the brownie mix and the cookie mix. Then rolled up the cookie dough and placed them into the brownies and topped them with a little cinnamon. Here is my instagram of the brownies. They smelled so good!!

I found the recipe for the Horchata Ice Cream on Tastebook. We didn’t make the horchata fresh, since it was like a four day process and required things like cheese clothes and such… We got regular Horchata from the grocery store in the refrigerated section, usually near the OJ. We simmered it down a little since the recipe called for a concentrated Horchata. The Ice Cream was so much easier then I thought it would be! Click on link above to follow recipe for Ice Cream. It was actually really easy!

The finished product was absolutely amazing! We topped it with sliced almonds and some cinnamon. The Horchata Ice Cream and the Brownies together was the perfect combination, I gobbled mine up so fast. It will definitely be a new family recipe! Crazy Kid loves the ice cream maker, rolling the dough and of course eating the tastiness.


Had to add one more picture…better lighting 😉

Join us around the family table this week for our #SundaySupper Mexican Fiesta – this is a party that you won’t want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our#SundaySupper Pinterest board and share them with all of our followers!