Friday, June 15, 2007

My kind of kabobs!

I happened across this recipe for French Toast Kabobs...the link to the recipe is here. I LOVE French Toast and thought these would be fun to make- not only for Father's Day brunch, but anytime when kids are involved- whether in the making or eating of them.
Anyway, just thought I'd pass along another fun recipe. Since I brought the topic up here, if anyone has a great summer recipe {especially with chicken or a kid-friendly favorite} I would love for you to pass it along! I'm always scouting for easy, tasty recipes...and summer just seems to be a great time of year to try something new. Feel free to leave recipes or links in the comments here. That way all the Nitty.Gritty. readers can benefit from your recipe...sort of like an online recipe swap.
Looking forward to seeing what sort of stuff you love to make and eat! Thanks for sharing in advance. =)

16 comments:

Kirstie said...

This looks SOOOO yummmy!!

Allison said...

That is making me so hungry!!

WriterGirl said...

ummm...yeah, those look amazing!!

a brand new high school english teacher said...

Jodi - I have yet to hear anybody complain about this one.
P.S. Walmart has the cinnamon sugar chips if you want to pass on turning on the oven! Enjoy, Amy

INGREDIENTS

* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries or blue
* 1 pound strawberries
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves - we use apple - nice and light
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

jen said...

These look just heavenly! I think I'll have to try them as soon as my baby nephew gets more interesed in big people food!!!

Shawn said...

Oh my goodness, those look SO delicious! I'd have never thought of that. Genius! Thanks for sharing that. I may have to try it this weekend. :)

Jude said...

Here is one that I make with the Overnight Carmel Frech Toast. Always a hit, and it is another make ahead! :)

HASH BROWN QUICHE

3 C. frozen hash browns, thawed
1/3 C. margarine, melted
1 C. chopped cooked bacon (or ham)
1 C. shredded swiss cheese (or cheddar)
1/4 C. chopped onion (or green pepper)
2 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. pepper

Thaw and drain hash browns. Put into the bottom of an ungreased pie plate. Drizzle with butter. Bake for 25 minutes at 425.
Sprinkle with meat, cheese, and onion (or green pepper).
Combine eggs, milk, and salt and pepper. Pour over everything in the pie plate. Bake at 350 for 25-30 minutes.

I usually bake my "crust" the night before, and put the meat and cheese and onion on it. Then I cover it with saran wrap and put in the 'frige til morning. It's so quick to just whip up the egg mixture and toss it in the oven.

Lisa said...

OHHH I'm totally going to make that toast a ma bobs!

Eminepala said...

YUMMY YOOHOO I need to grab something to eat.. It seems lik everybody is posting food pics on their blogs LOL...

BTW: did you look at scrapsubmit.com they are looking for food related layouts ;)

xoxo
emine

Tiff said...

This is a Pampered Chef recipe that I LOVE in the summer--

Strawberry Amaretto Pastries (No alcohol)
½ package frozen puff pastry sheets, (one sheet that comes in 3 sections) thawed
½ cup sliced almonds, divided
1 tablespoon granulated sugar
1 8 ounce container sour cream
½ cup powdered sugar
¼ teaspoon almond extract
1 ½ cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange

1. Preheat oven to 400°F. Unfold pastry dough onto Large Bar Pan. Finely chop half of the almonds using Food Chopper. Combine chopped almonds and granulated sugar in Prep Bowl; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Small Mix’N Scraper.
2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini Serving Spatula, separate squares evenly over surface of bar pan. Bake 16-18 minutes or until puffed and golden brown. Remove from bar pan to Stackable Cooling Rack; cool completely.

3. Meanwhile, place remaining almonds in (8in.) Sauté pan. Cook over medium- high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsely chop using Food Chopper and set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix ‘N Scraper. Slice strawberries using Utility Knife. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries using Microplane Adjustable Grater. Place tops of pastry shells over filling. Serve immediately.
Yield: 12 pastries.

patterns of ink said...

Julie loves French toast. I may surprise her with this some morning.

shelly b said...

well..I don't cook so I have nothing to share..but I love to eat and those look awesome!

Favvismaria said...

I suddenly feel hungry=)

Cris said...

That is a really neat idea! I don't really have any great summer recipes, but I do have a recipe for an awesome fruit dip and it's really easy to make. You just take a 16 oz tub of cool whip, 6 oz of strawberry yogurt, and 4 oz of strawberry jello mix and then mix it all together. It's really yummy. :)

Tami H said...

Jodi, my kids thank you...they are still sleeping but when they wake up to find these on the table instead of a bowl of Cinnamon Life, they will be delighted. I predict lots of hugs and smiles. You know, it really is the little things in life... :)

Since you specifically mentioned chicken recipes, here's a new (simple!) one I tried this weekend while camping and it was a big hit with young and old.

Pineapple Teriyaki Chicken

4 boneless skinless chicken breasts, pounded thin
1/2 c. teriyaki sauce
3/4 c. pineapple juice
fresh pineapple, sliced in thin rings or strips (you could also used canned but the fresh is so worth it!)
4 slices provolone cheese

To make marinade, combine teriyaki sauce and pineapple juice. (Reserve a little of the marinade for basting later.) Place chicken breasts and marinade in a plastic bag, seal, and refrigerate 8 hours or overnight. Grill chicken over medium heat, basting with reserved marinade. Meanwhile, grill 8 pineapple rings for 2 minutes on each side. Top each piece of chikcen with provolone cheese and 2 pineapple slices, grill until cheese melts. Can serve alone or on a toasted bun. Enjoy! :)

Sarah Thomas said...

This is one of my favorite summer salads...and even avid broccoli haters find it appealing!
Broccoli Salad
2 packages of broccoli slaw (or 1 pound of broccoli florets)
1/2 red onion, chopped finely
1 cup of dried cranberries
1/2 cup sunflower seeds (shelled), toasted
8 slices of bacon, cooked and crumbled (or you can use bacon bits)

Mix all of the above ingredients in a large bowl. Then toss with simple dressing, below:

Whisk together
1 cup of mayonnaise
1/2 cup of sugar
3 T white vinegar
salt and pepper to taste

This is a summer favorite!