Lunchbreak: The Cooking Mom makes kabobs

The Cooking Mom
www.thecookingmom.com

Tomato Basil and Mozzarella Kabobs

Ingredients:
24 grape or cherry tomatoes
24 cherry-size fresh mozzarella cheese balls
24 large fresh basil leaves
1/2 cup olive oil
2 Tablespoon balsamic vinegar
2 Tablespoons fresh chopped Italian herbs (parsley, oregano, rosemary)
pinch of salt and pepper
24 small wooden skewers

Directions:
Thread one tomato, one basil leaf folded in half, and 1 cheese ball on to each skewer. In a small bowl, whisk together the oil, vinegar, herbs, and a pinch of salt and pepper. Serve oil mixture as a dip on a platter with the kabobs or you can lightly drizzle it over kabobs just before serving. Makes 24 kabobs. Sometimes I’ll serve these my Lemon Basil Pesto Sauce for dipping instead of the olive oil and balsamic. Either way, it’s all good!

Brat Kabobs

Ingredients
1/2 cup soy sauce
6 ounces frozen apple juice concentrate, thawed
2 tablespoons Dijon mustard
1 red pepper, cut into 2″ pieces
1 green pepper, cut into 2″ pieces
1 yellow or orange pepper, cut into 2″ pieces
1 red onion, cut into wedges
6 fresh brats
1 bottle (12 ounces) beer
1 cup water
skewers (if they’re wooden, make sure to soak ‘em in water for a few hours!)
mustard for dipping (optional)

Directions
Whisk together soy sauce, apple juice concentrate, vinegar and mustard. Pour half of the sauce over the peppers and onions and let marinate for an hour. Set aside the rest of the sauce. Place brats in large pan. Add water and beer and simmer for about 10 minutes. Remove from pan and let cool slightly. Slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers with marinated vegetables. Brush the kabobs with that reserved marinade and grill until veggies are tender and brats are golden brown, turning and basting frequently with the reserved marinade. Serve with your favorite mustard on the side for dipping.

Strawberry-Pineapple Dessert Kabobs

Ingredients:
24 bite-size pieces of brownies or pound cake
16 bite-size pieces pineapple
16 strawberries
1 pkg. (10 oz.) frozen strawberries in syrup, thawed
2 to 3 Tablespoons sugar

Directions:
In a blender or food processor, puree pkg. of thawed frozen berries and sugar together to make sauce. Thread 3 brownie or pound cake squares, alternately on skewers with 2 pieces of pineapple and 2 strawberries on each skewer.  Serve with strawberries sauce.  Makes 8 kabobs.

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