Sausage and Garlic Bread Kabobs

The grilling season is upon us. Well to be honest its always here at our house. I am always looking for new recipes for the grill. This one I thought was something that everyone in my house would like. It also would make for a nice appetizer if you're having an appetizer and drinks get together (which I am hoping to have over Memorial Day Weekend with some elementary school friends). You could add any veggie that you prefer.

Sausage and Garlic Bread Kabobs Serves 4 kabobs

1/2 lb. cooked mild Italian sausage links, cut into 1" pieces
16 (1" cubes) french bread
16 (1/2" thick) slices yellow summer squash or zucchini
2 T. purchased garlic spread, melted
1 T. chopped fresh parsley, if desired

1. Grill directions: heat grill, thread sausage, bread and squash evenly onto four 12 - 14" metal skewers. In small bowl, combine melted garlic spread and parsley. Brush mixture over kabobs.

2. When ready to grill, place kabobs on gas grill over medium heat. Cook about 6 minutes or until vegetables are tender and bread is golden brown, turning once.

** for charcoal grilling; place kabobs 4 - 6" from medium coals 6 - 10 minutes
** to broil; place kabobs on broiler pan; broil 4-6" from heat for 6 minutes or so

Brushetta Chicken Bake

I am a recipe clipper. I have an entire box full of recipes, ideas, gardening tips ... all sorts of things. Just little bits of paper, some with photos, some without. If someone has given me a recipe, many times that is where the card goes until I use it again, choose it as a favorite and add it to my recipe binder. Sometimes I go through this box and remove recipes that I just didn't care for. This recipe is so very delicious. If you don't have an online membership to Kraft.com; you must get one. Their recipes are always easy to prepare, they use ingredients that are easy to find (and not expensive) and they are time friendly. The only piece of this recipe that I choose to change is I buy fire roasted diced tomatoes. Make this recipe soon with a nice salad and some crusty bread.

Bruschetta Chicken Bake Serves 6

1 can (14 1/2 oz.) diced tomatoes, undrained
1 package (6 oz) Stove Top Stuffing Mix for chicken
1/2 c. water
2 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
1 t. dried basil leaves
1 c. mozzarella cheese, shredded

1. Heat oven to 400 degrees. Mix tomatoes, stuffin mix, water and garlic just until stuffing is moistened.

2. Layer chicken, basil, cheese and stuffing in 13 x 9" or 3 quart baking dish.

3. Bake for 30 minutes or until chicken is cooked through.

** This is another great recipe that you can freeze for later. Place ingredients into aluminum pan, freeze right away. Defrost in your frig. before baking **

Queso Fundido

What a fun name for a cheesy dip: Queso Fundido; it means "melted cheese" in Spanish and it's so very, very good! The recipe I have calls for goat cheese; if this is too expensive, or you can't find a fresh goat cheese, you could substitute Feta cheese, it's not a perfect substitute, but looking through information, nothing is a perfect substitute. Speaking of substitutes, if you can't find chorizo sausage or you think you won't use a whole pound, you can use 1# bulk hot pork sausage mixed with 1 T. cilantro, 2 T. apple cider vinegar and 1 T. chili powder. If you don't own a double boiler, use this trick: place 1 saucepan on a stovetop with water in the bottom, place a metal bowl over top.

Queso Fundido

1 c. white wine
1/2 # grated mozzarella
1/2 # grated Monterey Jack cheese
1/2# fresh goat cheese, crumbled
2 Poblano peppers, roasted, peeled, seeded, finely chopped
1/4# chorizo, grilled and finely diced
6 cloves roasted garlic, smashed into a paste
salt
fresh ground pepper

1. Bring wine to a simmer in a double boiler.

2. To the pan add: Monterey Jack and mozzarella; stir to melt. Add remaining ingredients to pan and cook, stirring for 5 minutes.

3. Place cheese mixture into a fondue pot or small crockpot set on low. Serve with tortilla chips or blue corn chips.