Sweet and Tangy Blueberry BBQ Chicken Pizza #SundaySupper

We have an abundance of blueberries at our home. I have been buying them left and right trying to stock our freezer for the winter months that are sure to be here before I know it.  The blueberries add great color, sweetness and a touch of flavor to this fun BBQ sauce.

I have always been a fan of BBQ Chicken Pizza.  My family, on the other hand, not so much.  Well, sometimes I decide to make it anyways and they can eat it or leave it.  I guess I was having a mean Mom moment.

I made it and they ate it.  I loved my version of Blueberry BBQ sauce.  It is sweet and tangy, just like I like my BBQ sauce to be.  The blueberry is subtle but it adds great color to the sauce.  To enhance the blueberry flavor, I tossed some fresh blueberries on the pizza.  This made for a gorgeous presentation. I even got an "ooh-ahhh" from the kids.  I like that.

The Blueberry BBQ Sauce recipe will make more than you need but I can tell you that added to some chicken sliders is a great way to use the left over sauce.  

You are in for a real treat with this weeks Sunday Supper recipes because they are all BBQ related.  Scroll to the bottom of this post and you will find links to each one.

I recently shared our gluten free pizza crust that is also featured in the pictures that are posted in this post.   If you need a gluten free pizza recipe I would suggest you give this one a try.  The recipe can be found here with step by step pictures.

Sweet and Tangy Blueberry BBQ Chicken Pizza
Makes one pizza

1 pizza crust (homemade or store bought) (gluten free version here)
1 batch of Blueberry BBQ Sauce (recipe to follow)
2 cups of cooked chicken pieces
2 cups of mozzarella cheese, shredded
1 handful of arugula leaves
1/2 cup fresh blueberries, add more if you want

Preheat oven to 400 degrees.

1.  Pre-bake pizza crust for 6-8 minutes.

2.  Remove from oven and add BBQ sauce, cheese, chicken pieces, blueberries and arugula.  Return to oven and bake until cheese is melted--about 10 more minutes.

3.  Slice and Serve.  Store leftovers in refrigerator.

Blueberry BBQ Sauce
Makes about 2 cups, you will have leftovers

1 cup fresh blueberries
1 1/4 cups ketchup
1/4 cup rice vinegar
1/4 cup balsamic vinegar
1 teaspoon minced garlic
2 teaspoons molasses
1/2 teaspoon jalapeno-garlic oil (optional)
1/2 teaspoon onion powder
2 tablespoons minced red onion

1.  Combine all ingredients in a medium sauce pan.  Turn heat to medium and bring to a boil. Using a potato masher or back of a spoon, mash blueberries into sauce.  You should still see pieces of blueberry just not whole berries.

2.  Turn heat down to low and let simmer for 30 minutes to thicken.  Depending on stovetops, it may take more or less time to achieve the desired thickness.  It will also thicken as it sits in the refrigerator if you do not use it right away.

3.  Store leftover sauce in refrigerator for up to 2 weeks.

Beverages

• Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

Appetizers

• BBQ Stuffed Calimari from Jane’s Adventure in Dinner

Sides and Accompaniments

• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Easy Fruity Salad from Hot Momma’s Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques’ Cucumber Salad with Onions from Food Lust People Love
• Mango Peanut Slaw from The Texan New Yorker
• Mom’s Classic Macaroni Salad from Webicurean
• Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
• Two Tomato Chutney from What Smells So Good?

Main Dishes

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Barbecue Ribs from girlichef
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Bistecca from Confessions of a Culinary Diva
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Shrimp with Lemon Basil from Nosh My Way
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D’s Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
• Mango Beef Kebabs from Curious Cuisiniere
• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Desserts

• Amazing S’mores 7-Layer Bars from Flavor Mosaic
• Banana Pudding Pie from A Kitchen Hoor’s Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Hot Fudge Ice Cream Pie from Melanie Makes
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca
• S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Written by Sherron Watson

This is our families favorite pizza crust recipe.  I have been supplementing buttermilk for most of the recipes that call for "milk" and find that it works better in gluten free baking.  I think the extra fat may help with  developing the dough.  Of course, I am going to recommend that you buy the best buttermilk you can find.  I get ours from a local dairy in a small glass bottle.  It is light yellow because the cows are grass fed.   Notice the pizza crust is tinged with a yellow hue--that is in part from the buttermilk and also using millet.  This flour is a light yellow.

Millet is a wonderful grain.  It has the best flavor and performs beyond expectation in my gluten free baked goods.  You will notice I use it all the time.  I find that it adds the right amount of flavor to trick my friends and family into thinking they are eating something "wheat-filled".  Let me know if you have had the same experience.

This pizza crust is not hard to make.  If you have not worked with gluten free bread doughs before then you are in a for a treat.  It is different but I have included some pictures below to help you bake your first pizza crust.  The dough needs to be wet so that it has enough water to work with the flours. It is a bit technical but if the dough is too dry then you get dry products.  We don't want that!

I make this dough on a pizza stone.  I find that the outer crust is crispy and the pizza crust is soft in the middle.  My husband said it reminded him of the boxed pizza crust you get at the store and make at home.  This is not a bad thing.  It is just a good example of what the texture will be like.  

This recipe makes one large pizza (12 inches) or you can make individual pizzas.  Just cut the parchment paper to the size that you need and spread the dough out.  The thicker you have it the thicker the crust will be.  I made sure mine was a little more than 1/4 inch thick and it swelled up to what you see in the picture.  You may need to play around with it to see which thickness you like.

I made this blueberry BBQ sauce and chicken pizza for my family.  The reason I chose to make this pizza with this sauce is because the sauce is wet.  I wanted to see if the crust would hold up.  I am quite pleased to say that it did.  The BBQ sauce recipe will be up soon--look for it!

Final thought:  buy a scale!  I am making more and more of my recipes by volume.  To guarantee that each recipe turns out the same each time I must cook this way.  It is so much easier to bake with a scale than with 5 different measuring cups.  I use one bowl, a scale and bam--it's done.  Really easy!

I will have the estimated cups listed next to the recipe for those that do not have a scale but, again, I am encouraging you to invest in this very useful kitchen tool.

This delicious Blueberry BBQ Chicken Pizza recipe will be out on Sunday--be sure to check back!

Gluten Free Buttermilk Pizza Crust

Makes one crust

160 grams (1 cup) white rice flour
76 grams (1/2 cup) millet flour
56 grams (1/2 cup) tapioca starch
20 grams (1/4 cup) potato starch
1 teaspoon guar gum
1 teaspoon salt
2 eggs
2 tablespoons extra virgin olive oil
133 grams (1/2 cup) buttermilk + a 2 teaspoons (if needed)
1 teaspoon vinegar

Preheat oven to 425 degrees.

1.  Combine the dry ingredients into a medium bowl.  Sift once.  Sifting helps to mix the ingredients and to find any clumps in the flours and starches.

2.  In a small bowl combine the wet ingredients.

3.  I use my KitchenAid stand mixer to mix the dough.  Add the dry and the wet to the stand mixer and attache the paddle tool.  Start on low and mix dough, once it is mixed, increase speed to medium for 5 minutes.  Dough should look stretchy--like a thick cake batter.

4.  This is best made on parchment paper.  If you don't have any, then get the pan that you will bake the crust on and spread with a light sprinkling of corn meal.  See picture below.  Pour dough into the middle of the paper or pan.

5.  Take a plastic spatula and spread dough to desired thickness and size.  You can also make individual sized pizzas.  See picture below.

6.  See picture to know how I spread mine.  This was the final product.

 7.  Bake just the crust for 8 minutes.  See picture at the top.  Add sauce, cheese and ingredients and bake for an additional 10-12 minutes.  Remove from oven.  The pizza should slide off of the parchment paper.  I remove the parchment paper so that the crust can sit directly on my pizza stone and dry up any sauce that may have ran over the sides.

8.  Slice and serve.  Store left overs in the refrigerator.

Written by Sherron Watson

Tomato Citrus Jam

I have been dying to make some tomato jam.  My family is a huge fan of tomatoes.  I found a recipe and experimented with the flavors a bit and decided that I really liked my version better.  

I added cinnamon, orange zest and orange pulp.  The orange added a unique citrus flavor profile.  I used the tomato jam as a condiment to our grilled cheese sandwiches.  The pictures show our favorite, open faced grilled cheese sandwiches.

I found the longer it sat in the refrigerator the more developed the jam became.  Although, it did not last that long because I could not stop eating it, maybe four or five days.

Tomato Citrus Jam
Makes roughly 1 cup of jam

1 1/2 pounds ripe Roma tomatoes, peeled and coarsely chopped (about 8)
1/2 cup of sugar
2 tablespoons fresh squeezed lime juice
1 teaspoon fresh grated ginger
1/2 orange, pulp and juice only
1 teaspoon orange zest
1 teaspoon ground cumin
1/4-1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon red pepper (optional)


1.  To remove the skin from the tomatoes, bring a pot of water to a boil.  Cut an X on the top of each tomato and add to boiling water.  After one minute, remove and let cool for a minute or two.   The skin should peel easily in your hands. Cut tomatoes into medium sized pieces.

2.  Add the tomatoes and remaining ingredients to a medium sauce pan.  Bring to a boil over medium heat.  Stirring often to prevent jam from burning.  Once jam has boiled for one minute, reduce heat to a simmer and let jam thicken.  Again, stir it every once in a while. The jam should take about an hour to reduce and thicken up.

3.  Remove from heat, taste and adjust seasonings.  Store in refrigerator.  Good for two weeks.

Written by Sherron Watson

The hot weather has finally arrived in Maryland and I am trying some new no bake desserts on my family. They love cheesecake and this is a recipe that I shared with Capital Style Magazine in May.  

This is one of those recipes that you can easily replace the apple pie filling for any pie filling or fruit filling your family would like.  The caramel sauce on top can also be left off or switched for something else.

I take these camping with us because I can make them at home and keep them in the cooler. They stack great in the bottom of our cooler.  I can use the jars to store leftovers in from dinner.   Its a fun dessert to surprise the kids with when they are tired and need an energy boost from hiking and playing.  

Using the jelly jars makes them a great individual sized dessert too.  You will find that I love to make dishes that can be individualized for my guest and friends. 

No Bake Caramel Apple Pie Cheesecake

Makes 4

Prep Time: 20 minutes

4-8oz jelly jars with lids

1-8oz package of cream cheese, softened

1/2 teaspoon vanilla extract

1/2 teaspoon lemon juice

1/2 cup of sugar

2 cups of whipped cream or dessert topping

1 cup crushed Graham Crackers (or use gluten free ginger snaps too)

2 Tablespoons butter, melted

1-21oz can of apple pie topping (use homemade as an option)

1 small jar Caramel Ice Cream topping (make caramel from scratch as an option)

1.  In a medium bowl combine cream cheese, vanilla, lemon juice and sugar.  Combine until sugar is no longer grainy. Add whipped cream to cream cheese mix and fold in gently.  Keep in refrigerator until ready to use.

2.  In a small bowl combine crushed graham crackers and butter.

3.  Divide the graham cracker mixture equally between the 4 jelly jars.  Use something with a flat surface to push down the crumbs to form a crust.

4.  Add a 1/4+ cup of cheesecake mixture to each jar leaving a small amount for a second layer.

5.  Add apple pie topping.  Leave enough room to add second layer of cheesecake filling and caramel sauce.

6.  Add second layer of cheesecake.

7.  Add caramel sauce.

8.  Refrigerate until ready to serve.

Written by Sherron Watson

Gluten Free Steak Fingers with Gravy

I grew up eating chicken fried steak.  My grandfather was from Texas and this is one of those Texas dishes that we had once a week.  The other dish was SOS (s**t on the shingle).  I am not sure if that is a Texas dish but he thought it was.

I make these steak fingers instead of the whole steak for several reasons.  The primary reason is because I find that the breading stays on the fingers much better than the whole steak.  I don't really like it when the breading falls off.  I feel like I am constantly stabbing my food trying to get a bit of breading with a piece of meat.  I don't have time for such games.

The other reason I like using the fingers: my kids.  They like them and that is a bonus.  They have turned their noses up at the whole steak but the fingers make them happy.  The are kid friendly and kid approved.

The gravy may sound weird because it is made with coconut milk but honestly I love it.  I have several friends that are dairy free and I like to try and find ingredients they can use too.  You can always replace the coconut milk for regular milk in this recipe.

I would recommend frying them in lard or coconut oil.  These are two of my favorite choices when it comes to frying our food at home.

The only note I should make is that when you reheat them the next day they will lose that crispy bite. I have not tried warming them up in the stove.   This may make them crunchy again but I know that my kids are not going to take the time to do that and they are okay warming them up in the microwave.

Gluten Free Steak Fingers with Gravy

Makes 12-15 fingers, depends on how thick you cut them

4 medium size cube steaks, I used my hand as my guide (from my wrist to my middle finger)

Coconut oil for frying

Wet ingredients:

2 eggs

1 cup full fat coconut milk

1/4 cup water

Dry ingredients:

1 cup white rice flour

2 cups fine corn meal

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

1/2 teaspoon paprika

1/2 teaspoon black pepper

(adjust the seasonings to your personal preferences.  Use less or more based on what your family likes)

Gravy

Remaining can of coconut milk

1.  Use a cast iron skillet if you have one.  If you don't then use a heavy duty skillet.  Add 2 tablespoons of coconut oil to the pan and heat oil.  Use the picture below to see how much oil I keep in the pan.  You will have to add more oil periodically to the pan.

2.  While oil is heating.  Cut the steak into strips.  You want to cut across the grain. You know you have done this right if you stretch the steak and it stretches.  I tried to make each steak about an inch thick.  They will get a bit wider when the breading is added.  See picture above.

3.  In two shallow dishes, add dry ingredients to one and the wet ingredients to the other.  Dip each strip into the dry and then the wet and then back into the dry.  I like to double dip mine.  Press the breading into the steak.  This helps to keep the breading attached to the steak finger.

4.  Fry each finger until golden brown and crispy on each side. Preheat your oven to 200 and keep fingers warm until the whole batch is fried up.  Do not over crowd the pan when frying.  Also let the oil get hot again before you add a new batch of fingers.

5.  When all of the fingers are cooked, you will be left with a pan full of flour/corn grains sitting on the bottom of the pan and a little bit of oil.  To make the gravy I added the coconut milk that was left in the can.  Add more if you need more gravy.  If the gravy is not thick enough, sift any left over breading that you have (to remove the chunks) and slowly add a bit at a time.  Bring gravy to the point of right before a boil.  It should be thick.  Taste the gravy and adjust seasoning according to your families taste preferences: more salt, more pepper, etc....

Written by Sherron Watson

Lacto-Fermented Ketchup

Over the past few years I have been doing some reading and research into Lacto-Fermented foods and the health benefits of introducing these recipes into our diets.  I have fun learning new skills and this technique of making and preserving food fascinates me.

Fermented food is something that I have always liked and enjoyed eating.  One of my favorites is sauerkraut.  I will have a recipe for this on the blog soon.  I have been making this ketchup for over a year now.  My kids eat a lot of ketchup.  A lot to me is 2 bottles a month.  We eat ketchup on our eggs, with meat, potatoes, hamburgers, etc....  I also use it as an ingredient in several recipes-meatloaf being the most popular.

I have two delicious meatloaf recipes on the blog:  Mini-Meatloaves and Meatloaf in a bread pan.

Organic Ketchup gets expensive when you eat as much as we do so I decided to make my own.  I like the flavor of this recipe.  Don't be shocked by the use of fish sauce.  The smell in the bottle is enough to gag you but once it is used in the recipe that all goes away.  If you are nervous for the first batch then use less and see how it taste to you.  Honestly, people love it when they come to my house and have no idea that fish sauce is one of the ingredients. 

If you are new to lacto fermented food I have several books that I keep in my cookbook collection to answer any questions that I have.  My first book is Nourishing Traditions by Sally Fallon.  It is a nice thick book that has lots of recipes for healthy eating.  The second book is True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen.  The second book has more to do with drinks but we drink several fermented drinks in our home too.

Fermentation has helped me heal my gut.  It makes me feel good.  I don't have the stomach problems I have had in the past.  I hope to introduce you to more lacto fermented foods as I make and develop recipes for them over the next year.   It is something I really believe in and want to encourage people to make and use in their own homes.  This is a recipe from Sally's book to give you an idea of what you will find in her collection of recipes.

NOTE:  I have linked several ingredients and the books to my Amazon store.  There is no obligation to buy.  I make a small fee from each sale. This is a great way for me to share with you what products we use in our home. 

Lacto-Fermented Ketchup

Makes 1 quart-Adapted from Nourishing Traditions

3 cups canned Organic Tomato Paste
1/4 cup of whey (see below how to make this at home)
1 tablespoon sea salt
1/2 cup maple syrup--use the real thing
1/4 teaspoon cayenne--this is optional
3 cloves garlic, peeled and mashed
1/4-1/2 cup commercial Fish Sauce  <--this is the brand we use but any brand will work

1.  In a medium bowl combine and mix all ingredients until well blended.

2.  Add ketchup to a glass canning jar or any jar with a lid that seals.  I use the jars that have the spring loaded lids that latch on the side.

3.  Let ketchup sit on your counter for two days.  Find a dark part of your counter which is out of the way.  I add a sticky note with the date to it so I don't forget when I made it.

4.  After two days, stir ketchup and taste. Store in refrigerator.  Good for 2 months.


How to make whey:  Buy 1 large container of organic plain yogurt.  Place a piece of cheese cloth, folded several times, over a glass jar with a rubber band around the mouth, or tie the cloth to a sturdy wooden spoon and suspend the yogurt in the jar. The idea is the yogurt to drain and for the glass jar to catch the whey.  Pour yogurt into the cheese cloth.  Let it drip on the counter for 3 hours.  You should have about 1.5 cups of whey and some delicious greek yogurt.  (If you let it drip longer the yogurt will turn into cream cheese)  Store in refrigerator for up to 3 months.

The picture below is my whey that I keep in the refrigerator. The whey will settle once it has sat in the refrigerator.  The picture below is after it has been stirred.

Written by Sherron Watson

Sauteed Beet Greens

Beets have quickly become something that we eat a lot of in our home.  I hate to waste anything.  We have ventured into the territory of eating the greens instead of throwing them away.  They are a bit different than say, a spinach green, but equally as delicious. 

The simplest way is to saute them with a bit of bacon grease or oil.  I heat up a tablespoon of oil in a cast iron pan.  Rinse the greens and pat them dry on the counter while the oil is heating up.

I toss the greens into the oil and saute until wilted.  They do take a bit longer than spinach to cook. The leaves are sturdier.

 Just remember: heat oil, rinse greens, toss in oil, cook until tender, and serve.  I have written the recipe out below if you need it.

My favorite way to eat them is served with two over medium eggs.  The yolk adds great flavor to the sauteed greens.

I also will on occasion season the greens with balsamic vinegar, salt and pepper.  Really, use what you like and what you would normally dress your spinach with.

Enjoy this simple recipe!

Sauteed Beet Greens

Roughly 4 cups of beet greens, washed and cut into strips
3 cloves of minced garlic
1 tablespoon of olive oil
salt and pepper to taste
balsamic vinegar or fresh lemon juice

1.  Wash and pat dry the leaves.

2.  Heat oil in sturdy pan.  Add leaves and saute for 5 minutes.  Add minced garlic and continue cooking for 2 minutes.

3.  Remove from heat, season with salt and pepper.  Squeeze lemon or add balsamic vinegar.

4.  Serve immediately.

ritten by Sherron Watson

Quinoa Fruit Salad #2 with a Creamy Yogurt Dressing #SundaySupper

Summer is here and we are just chillin' on this gorgeous holiday weekend.  I can't believe how cool and utterly perfect the chill in the air in Maryland is right now.  We are normally in the high 90's and maybe even in the triple digits this time of year and the humidity is off the charts--like you could cut it with a butter knife but not this year--YAHOO!

For Sunday Supper we are sharing a group of recipes that are refreshing and cool--just like our weather at the moment.  I made some quinoa salad this past week and this was our families favorite of the two fruit salads that I made.  I like this one too because the dressing is light but the kids like this one because the dressing is creamy.  

I hope you enjoy this easy and delicious salad.  Feel free to experiment with a variety of fruit combinations.  I made this again for the 4th and used cherries, blueberries , jicama and kiwi.  I also changed the quinoa to a triple combination of red, white and black.  I like a salad where the ingredients can be juggled based on what you have at home.  This is one of those that allows you to use a variety of your favorite flavor combinations.

To find a slew of other COOL desserts, go to the end of this post. 

  

Quinoa Fruit Salad #2 with a Creamy Yogurt Dressing 

Makes about 4 cups of salad

1 cup of prepared (cooked) quinoa
3 cups of fruit: peeled, chopped or sliced
1/2 cup Greek Gods Honey Yogurt (this is the brand I use)
2-3 tablespoons Lemon Balsamic Vinegar (buy the good stuff)
pinch of salt (optional)

1.  Prepare quinoa according to directions on the package.  RINSE and rinse and then RINSE again.  I rinse my quinoa about 4 times.  I even let it sit on the table for a few minutes just to be sure that I get the bitter flavor washed away.

2.  Dice, slice, peel, and cube the fruit of your choice.  I used for this salad: kiwi, jicama matchsticks, peaches and raspberries.

3.  In a small bowl whisk together yogurt and balsamic vinegar.  The flavor of the balsamic can also be varied.  I think that lemon and lime pair well with the quinoa.

4.  In a medium bowl combine the dressing, quinoa and fruit.  TOSS!  Taste and adjust the dressing.  I like ours to be light enough to see the fruit but my kids thought the opaque version of the dressing was better--LOL  You decide.

5.  Serve.  Keep in refrigerator if not served right away.

Summer Chillin’ with My Sunday Supper Friends

Brisk Beverages

• Camping Sangria from Simply Healthy Family
• Kid Friendly Pina Colada from Soni’s Food
• Mocha Madness Milkshake from Desserts Required
• Orange Papaya Smoothie from Basic ‘n Delicious
• Salt Savory Greek Yogurt Lassi from Sue’s Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Chilled Cucumber-Buttermilk Soup from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Homemade Bak Kwa (Grilled Chili Pork Jerkey) from Food Lust People Love
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cold Peanut Noodles from girlichef
• Greek Orzo Salad from Casa de Crews
• Korean Salad from Noshing With The Nolands
• Layered Salad from Delaware Girl Eats
• One-Hour Pretzel Bites from Mess Makes Food
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Red, White and Blueberry Watermelon Delight from Granny’s Down Home Sassy Southern Cooking
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy’s Recipes and Writings
• Quinoa Fruit Salad from Simply Gourmet
• Risotto with Melon from Confessions of A Culinary Diva
• Watermelon, Mango & Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
• Jalapeno Ham Salad (for sandwiches) from Bobbi’s Kozy Kitchen
• Melon and Salami Sandwiches on Rye from Highlands Ranch Foodie
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Tuna Tartare from Kimchi Mom
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane’s Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Chocolate Pistacho Gelato from La Bella Vita Cucina
• Dairy Free Lemon Ice Cream from Healthy. Delicious.
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
• Salted Caramel Gelato from Manu’s Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Strawberry Yum Ice Cream from Brunch with Joy
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• White Chocolate Fruit Dip from Hezzi D’s Book and Cooks

C Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.

Written by Sherron Watson