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Fox 8 Recipe Box: Appetizer, Dinner & Dessert Kabobs

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Amy Hanten is known as 'The Cooking Mom' and she shares her family-tested recipes through her cookbook and blog. Amy shared three of her favorite kabob recipes with Fox 8's Jennifer Jordan.

Click here to learn more about Amy Hanten.

Tomato, Basil & Mozzarella Kabobs

24 grape or cherry tomatoes, cut in half
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

Thread one tomato half, one basil leaf folded in half, 1 cheese ball, and the other tomato half 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!

Italian Sausage Kabobs

6 pre-cooked Italian Sausages, sliced in 1 to 2 inch pieces
1 onion, sliced into chunks
1 green peppers, cut in chunks
1 red peppers, cut in chunks
1 1/2 cups Zesty Italian Salad dressing
5 to 6 long skewers
Marinara sauce

Toss veggies with 1 cup of the Italian dressing. Let marinate for at least an hour or up to 8 hours in the fridge. Alternately thread sausage pieces, onions, and peppers onto skewers. If using wooden skewers make sure to soak in water at least a few hours. Grill kabobs, brushing with the remaining Italian dressing until peppers and onions start to soften and sausages get browned. Serve kabobs with warm marinara sauce for dipping. Makes 5 to 6 kabobs.

Besides onions and peppers, you can use other veggies like sliced zucchini, yellow summer squash and cherry tomatoes. If using uncooked Italian sausages, simmer them in a pan on the stove in a mixture of beer and water for about 5 minutes or until cooked through. Let cool a bit and then slice into chunks.

Strawberry Pineapple Dessert Kabobs

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

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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