Chicken Marinara Panini / #SundaySupper

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Happy New Year to everyone! Today we are celebrating Easy Supper Recipes as we kick off a month long celebration of National Sunday Supper month! As much as I love to cook and create new recipes, there are also times when all I want is something simple, easy and tasty. That's how this Chicken Marinara Panini came to be. I always have chicken breasts in the fridge, and if you do too, this recipe is definitely for you!  If you cook the chicken the day before, this panini comes together in about 10-15 minutes. Make it in 30 minutes if you cook the chicken as you make the meal. Any way you make it, this Chicken Marinara Panini is sure to become a favorite!

Chicken Marinara Panini
(printable recipe at end of post) 
Chicken Breasts
Italian Bread
Butter
Marinara Sauce
Mozzarella Cheese 
Onion


Set panini press to medium high to heat. 

Cook your chicken and let it cool. Slice it lengthwise so it is not as thick. 

Cut 2 slices of bread for each sandwich. Lightly spread butter on  one side of each slice. Make sure the side you spread the butter on is the outside.

Turn the butter sides down and spread marinara sauce on both inside pieces. I have used homemade marinara and store bought marinara. Use what you love!

Top the marinara with shredded cheese on both pieces, and add the onion and chicken to one piece.

Your sandwich is ready for the panini press!

Place on panini press and toast for 7-8 minutes. 

Cut in half and enjoy the goodness of that melty cheese!

Thank you for stopping by today, and thank you very much to Heather from Hezzi-D's Books and Cooks for hosting the first Sunday Supper of 2017!

There are a lot more Quick and Easy Recipes available to you from the Sunday Supper family. Scroll down to find the perfect one for you!

 

Chicken Suppers

• Chicken Enchiladas by Eat, Drink and Be Tracy
• Chicken Scarpariello by Sunday Supper Movement
• Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
• Pan Roasted Chicken Breasts and Vegetables by Simple and Savory
• Pineapple Chicken Stir-Fry by Mindy's Cooking Obsession
• Roast Chicken by Monica's Table

Pasta Suppers

• Bucatini with Spinach Pesto by The Chef Next Door
• Chicken Marsala Lasagna Rollups by A Day in the Life on the Farm
• Extra Cheesy Stuffed Shells by Positively Stacey
• Quick Chicken Piccata by The Redhead Baker

Pork Suppers

• Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
• Cheesy Oven Omelette With Ham by Cricket's Confections
• Cranberry Orange Pork Roast by Cosmopolitan Cornbread
• Sweet and Garlicky Slow Cooker Pulled Pork by Family Foodie

Sheet Pan Suppers

• Dijon Salmon Sheet Pan Dinner by Casa de Crews
• Ranch Sheet Pan Pork Dinner by Hezzi-D's Books and Cooks
• Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats

Soup and Sandwich Suppers

• Chicken and Cheese Pita Sandwiches by Pies and Plots
• Chicken Chili by A Mind "Full" Mom
• Chicken Marinara Panini by The Freshman Cook

Stove Top Suppers

• Arroz con Coco y Lentejas – Coconut Rice with Lentils by Food Lust People Love
• Asian Tuna Noodle Bowls by Cooking Chat
• Haluski (Cabbage and Noodles) by Cindy's Recipes and Writings
• Healthy Quinoa Japanese Donburi Bowl by NinjaBaker.com
• One Pot Braised Lamb Shoulder Chops and Vegetables by Caroline's Cooking
• Slow Cooker Chicken Ratatouille Stew by My Life Cookbook

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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. 

Author: The Freshman Cookprint recipe

Chicken Marinara Panini

INGREDIENTS:

• Chicken Breasts
• Italian Bread
• Butter
• Marinara Sauce
• Mozzarella Cheese
• Onion

INSTRUCTIONS:

1. Set panini press to medium high to heat.
2. Cook your chicken and let it cool. Slice it lengthwise so it is not as thick.
3. Cut 2 slices of bread for each sandwich. Lightly spread butter on one side of each slice. Make sure the side you spread the butter on is the outside.
4. Turn the butter sides down and spread marinara sauce on both inside pieces. I have used homemade marinara and store bought marinara. Use what you love!
5. Top the marinara with shredded cheese on both pieces, and add the onion and chicken to one piece.
6. Place on panini press and toast for 7-8 minutes. Remove from press, cut and enjoy!

http://www.thefreshmancook.com/2017/01/chicken-marinara-panini-sundaysupper.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Hi! I am so glad you stopped by!
I hope you had a wonderful Christmas and I am wishing the very best for you and your family over the next year!
Let's get to the party!

Last weeks 3 most clicked links:

 DIY Magnets 

from 

Just 2 Sisters

from

Penny Pincher Jenny 

Black Bean Quinoa Casserole

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Courtney's Cookbook

Let's get started on this party!

An InLinkz Link-up

Four Ingredient Cheese Ball

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If you are looking for a quick and easy appetizer to enjoy as the clock strikes midnight, this 4 Ingredient Cheese Ball is for you! This cheese ball is so easy that the only thing that takes time is letting the cream cheese get soft! This recipe was one of my mother-in-laws favorite things to make for family gatherings, and I hope it will become one of yours! It would be wonderful for football parties too! The original recipe called for it to be rolled in chopped nuts, but the shredded cheese adds a different dimension that is really tasty!

Four Ingredient Cheese Ball 

( printable recipe at end of post)
(makes 1 cheese ball)
8 ounces Cream Cheese
6.5 ounces Spreadable Cheddar
2-3 ounces Chopped Onion
3-4 ounces Mexican Style Finely Shredded
                  Four Cheese Blend

Place softened Cream Cheese and Cheddar in to a bowl. Mix together with a fork. I used Kaukauna Spreadable Cheddar, which is found in the deli area of the grocery.

Add the onion and mix together.

Roll the mix together into a ball.

Spread the shredded cheese mix onto a cutting board or a bowl. Roll the cheese ball over the cheese, patting it onto the ball as you roll it around. Refrigerate until you are ready to serve.

Serve with your favorite crackers. Thanks for joining me today!
Scroll down for more party food recipes!

Festive Shrimp Bites

Chicken Fajita Bites

Have a Happy New Year! See you next year! 

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Hi everyone!

I hope you are in the mood for Christmas cheer, because it is almost here!
 Link up whatever you want to share! Can't wait to see what you have been creating! 
Have a very Merry Christmas!

Last weeks 3 most clicked links:

Perfect English Toffee

from

Gluesticks 

DIY GlitterMini Mason

from

The Country Chic Cottage 

Chocolate Peanut Butter Dessert Spoons

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Courtney's Cookbook 

Let's party!

An InLinkz Link-up

Caprese Dip / #SundaySupper

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As the holidays get closer, things can get hectic and crazier than usual. It's always nice to be able to relax and enjoy an evening with family and friends, taking a break from the usual craziness to just unwind. For me, that often means throwing things together from the fridge and pantry and coming up with appetizers, dips, sandwiches, and whatever you feel like munching on. Nothing fancy, everything fun! That's how this Caprese Dip came about. Of course I love Caprese Salad, and I had seen Caprese Dips around the internet, but I wasn't sure how they were put together. I really didn't want to know. I thought it would be fun to come up with something myself. So, one night when some friends dropped by, I made Caprese Dip, and we ate the entire thing in one setting. It was so good, that the next day I wrote down as much as I could remember, made a few changes and made it again so I could share this recipe with you! I hope you like it!

Caprese Dip
 (feeds 6-8)
(printable recipe at end of post)

1/4 cup + 3 tablespoons fresh Basil, chopped 
1 1/4 cups fresh Roma Tomatoes, chopped
1 3/4 cup Sour Cream
8 ounce Cream Cheese, softened
1 teaspoon Garlic Powder
1/2 teaspoon Pepper
1/2 cup fresh Mozzarella Balls-Pearls
6" round spring form pan
oven safe jar

Preheat oven to 375°.

Chopped tomatoes into small bite sized pieces.

Chop basil into small pieces.

Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes.  Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.  

 

Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top. 

Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.

Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.

Thanks so much for stopping by today! 

Continue down the page to see more wonderful tasty Easy Party Recipes from my fellow Sunday Supper members! 

Thank you to our hostess for today's event, Caroline from Caroline's Cooking

Appetizers

• 3 Ingredient Citrus Salad by Wholistic Woman
• Caprese Dip by The Freshman Cook
• Easy Persimmon Appetizer with Minted Mascarpone by Caroline's Cooking
• Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
• Mom’s Cheese Ball by Grumpy’s Honeybunch
• Mushroom Pate by Simple and Savory

Beverages

• Boozy Slow Cooker Hot Cocoa by Cricket's Confections
• Cranberry Cocktails 3 Ways by Monica’s Table
• Sparkling Pamplemousse by Books n’ Cooks

Desserts

• Candy Cane Fudge by Hezzi-D’s Books and Cooks
• Easy Lemon Bundt Cake by That Skinny Chick Can Bake
• Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
• Sweet and Salty Toffee Bark by Pies and Plots

Finger Foods

• Cheese Ball Pops by Palatable Pastime
• Cranberry Bacon Jam Crostini by Life Tastes Good
• Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
• Healthier Sausage Crescent Bites by Momma’s Meals
• Hoisin Beef Purses by Cindy’s Recipes and Writings
• Jalapeno Potato Poppers by Mindy’s Cooking Obsession
• Spicy Sausage Tarts by A Mind "Full" Mom
• St. Louis Ravioli by Bottom Left of the Mitten
• Tuna Salad Deviled Eggs by Food Lust People Love

Mains

• Loaded Pizza Stew by Cosmopolitan Cornbread
• Roast Chicken with Scallions and Mushrooms by Asian In America
• Simple Christmas Pizza by Cooking Chat
• Stuffed Turkey Cutlets by Sunday Supper Movement

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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Caprese Dip

INGREDIENTS:

• 1/4 cup + 3 tablespoons fresh Basil, chopped
• 1 1/4 cups fresh Roma Tomatoes, chopped
• 1 3/4 cup Sour Cream
• 8 ounce Cream Cheese, softened
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Pepper
• 1/2 cup fresh Mozzarella Balls-Pearls
• 6" round spring form pan
• oven safe jar

INSTRUCTIONS:

1. Preheat oven to 375°.
2. Chopped tomatoes into small bite sized pieces.
3. Chop basil into small pieces.
4. Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes. Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.
5. Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top.
6. Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
7. Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.

http://www.thefreshmancook.com/2016/12/caprese-dip-sundaysupper.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Thank you for stopping by to Celebrate with us!

First, let me tell you how sorry I am that I mixed up the days last week. I can not believe I did that! I hope you will continue to link up and celebrate with everyone! I appreciate everyone who stops by. Now, I know everyone is busy, so let's get to the party!

Last weeks three most clicked links:

Roasted Beet and Lentil Salad 

w/ Mint Dijon Vinaigrette

from 

Our Sunday Cafe 

Lifestyles Favorites November /16

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Becoming Alice

Reindeer Gift Tags

from

Keeping It Real

Let's get the party started!

An InLinkz Link-up

Strawberry Hummus / #SundaySupper / #FLStrawberry

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The holidays are here, which means all the parties and celebrations are about to begin! This is such a fun and exciting time of year! Whether you are hosting your own party, or you are bringing a dish to a get together with friends and family, this Strawberry Hummus is a "must" for your menu. Made with beautiful Florida Strawberries, which are available from November to April, this Strawberry Hummus appetizer brings a new dimension to the classic "party dip"! I know your guests will appreciate that you took the time to serve something that is as good for you as Florida Strawberries. Did you know that just eight medium strawberries contain more vitamin C than one orange, or that they are practically fat free and a good source of potassium? It's all true! The only thing your guests will know is that you are serving them a unique and amazing appetizer that tastes incredible, and they can't stop enjoying it!

Strawberry Hummus
(makes 5 cups)
(printable recipe at end of post)

16 ounces Chickpeas 
1 clove Garlic
1 tablespoon Tahini
1 tablespoon Olive Oil
1/4 cup Water
1 teaspoon Salt
1 1/2 pounds Florida Strawberries
1/2 teaspoon Lemon Juice
various Crackers, Veggie Straws, Naan

Cook the chickpeas according to the package directions.

Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.

Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.

Look at those beautiful strawberry pieces! They are so gorgeous!
Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together. 

Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces. 

Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is.
Place the diced strawberries on the top of the hummus.

Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.

I hope you enjoy this recipe! Thank you for stopping by!
Scroll down to find more blogger recipes using Florida Strawberries and check out the exciting giveaway at the end of this post!

Appetizers

• Balsamic Strawberry Brie Bites by Casa de Crews
• Roasted Strawberry Chipotle Sauce by Grumpy’s Honeybunch
• Savory Strawberry Crostini by Cooking Chat
• Strawberry Apple Salsa by Renee’s Kitchen Adventures
• Strawberry Hummus by The Freshman Cook

Desserts

• Chocolate Covered Strawberries by Desserts Required
• Classic Eton Mess by Sunday Supper Movement
• Fresh Strawberry Pie by Recipes Food and Cooking
• Goopy Goop - A Healthy Strawberry Sauce by Cricket’s Confections
• Strawberry Bundt Cake by Caroline’s Cooking
• Strawberry Layer Cake with Strawberry Buttercream Frosting by Family Around The Table

Main Dishes

• Grilled Balsamic Strawberry & Chicken Kabobs by Books n’ Cooks
• Grilled Fish Topped with Strawberry Salsa by A Kitchen Hoor’s Adventures
• Spicy Strawberry BBQ Shredded Chicken by The Crumby Cupcake
• Strawberry and Arugula Pizza by A Mind “Full” Mom
• Strawberry Balsamic Brie Grilled Cheese by Authentically Candace

Side Dishes

• Strawberry Almond Couscous by Cindy’s Recipes and Writings
• Strawberry Bread by An Appealing Plan
• Strawberry Bruschetta Side Salad by April Golightly
• Strawberry Coleslaw by Family Foodie
• Strawberry Pecan Salad with Honey Balsamic Dressing by Hezzi-D’s Books and Cooks

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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Florida Strawberry Cap Contest  begins on 12/12/16 and ends on 2/12/17. Just for submitting a photo with Florida Strawberries, you will receive a free Florida Strawberry Cap and the chance to win a trip to Florida to stay at the Trade Winds Island Resort in St. Pete's Beach. The prize includes airfare, accommodations, and a tour of a strawberry farm in Plant City, Florida for up to 4 people. You can enter to win the grand prize as many times as you want and be creative! The judges are hand selecting their favorite imaged! Learn more at Florida Strawberry Sweepstakes! 

Find out more about tasty Florida Strawberries:
Facebook 
Instagram
Google+ 
Pinterest 
Twitter 
YouTube 

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
   

yield: 5 CupsAuthor: The Freshman Cookprint recipe

Strawberry Hummus

INGREDIENTS:

• 16 ounces Chickpeas
• 1 clove Garlic
• 1 tablespoon Tahini
• 1 tablespoon Olive Oil
• 1/4 cup Water
• 1 teaspoon Salt
• 1 1/2 pounds Florida Strawberries
• 1/2 teaspoon Lemon Juice
• Crackers, Veggie Straws, Naan

INSTRUCTIONS:

1. Cook the chickpeas according to the package directions.
2. Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.
3. Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.
4. Look at those beautiful strawberry pieces! They are so gorgeous! Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together.
5. Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces.
6. Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is. Place the diced strawberries on the top of the hummus.
7. Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.

http://www.thefreshmancook.com/2016/12/strawberry-hummus-sundaysupper.html

Created using The Recipes Generator