Dinner on a Stick. May 25, 2011.
This month, the dinner divas served up dinner on a stick to celebrate Diva E's new grill and the fabulous May weather. Appetizers even included an edible "stick" and dessert was multiple gourmet versions of everybody's favorite campfire treat - s'mores!
Mozzarella Skewers
![Picture](/uploads/3/9/1/6/3916068/5257332.jpg)
with
Italian Tomato Basil
Dipping Sauce
Ingredients
Instructions
Bring the diced tomatoes and fresh tomatoes to a boil, then remove from heat. Mix remaining ingredients into cooked tomatoes and bring back to a simmer. Let simmer for 5-10 minutes. Serve hot so that the dip slightly melts the mozzarella ball.
Meanwhile, slice mozzarella balls in half and place them on the bread stick "skewers." Dip the skewers in the hot dipping sauce.
Italian Tomato Basil
Dipping Sauce
Ingredients
- 2 14-ounce cans diced tomatoes
- 2 fresh tomatoes, diced
- 2 tablespoons minced garlic (i used 4-5 cloves)
- 2 tablespoons chopped fresh basil
- 1/4 cup chopped kalamata olives
- 1/3 cup feta cheese
- 1/4 cup balsamic vinegar
- mozzarella balls
- crunchy bread sticks
Instructions
Meanwhile, slice mozzarella balls in half and place them on the bread stick "skewers." Dip the skewers in the hot dipping sauce.
s'mores
![Picture](/uploads/3/9/1/6/3916068/4958822.jpg)
Taken from s’mores: Gourmet TREATS for every Occasion by Lisa Adams and the eHow website
Tips for cooking without a fire:
Baked s’mores:
Line a baking sheets with foil or parchment paper, assemble s’mores omitting the topper (graham cracker or other), put in a 350 degree oven for 4-6 minutes, cool for a minute or two and then add the topper
Microwaved s’mores:
Put marshmallows and other ingredients that need to be warmed in the microwave for 7-10 seconds
Gas Grill s’mores: (courtesy of eHow)
1) Tear off a dozen or so medium sized squares of aluminum foil.
2) Place a graham cracker on top of each piece of foil. Top with a marshmallow, chocolate and another graham cracker. Wrap securely in the foil.
3) Place the foil wrapped s'mores on a grill burning at a low to medium heat/flame. Cook the s'mores for approximately ten minutes on each side.
4) Remove your s'mores from the grill, let them sit for about three minutes, then open and eat! Then start all over again!
The Recipes:
Fruit Flavor Burst
Milk Chocolate
1 graham cracker, broken in half
1 marshmallow
1 slice of strawberry, peach or mango about ½ to 1 inch thick
1. Arrange chocolate on half of the graham cracker and melt.
2. Roast the Marshmallow.
3. Once the chocolate has melted remove graham cracker from heat and layer with fruit and roasted marshmallow.
4. Top off with remaining graham cracker.
Milky Way Melt
4 Milky Way Minis, regular or dark
1 graham cracker, broken in half
1 marshmallow
1. Distribute the Milky Way evenly over half of the graham cracker and melt. Because the chocolate is thinner than a regular chocolate bar, it won’t take as long to heat.
2. Roast the marshmallow.
3. When candy bar pieces are sufficiently gooey, remove graham cracker from heat, add roasted marshmallow and top with remaining graham cracker.
Simple Mint
3-4 Andes mints
½ graham cracker
1 marshmallow
1 crispy mint cookie (Thin Mint, Mint Oreo, Mint Brussels, etc.)
1. Unwrap mints and melt them on the graham cracker.s
2. Roast the marshmallow.
3. Once the chocolate has melted, remove graham cracker from heat and top with roasted marshmallow and mint cookie.
Tips for cooking without a fire:
Baked s’mores:
Line a baking sheets with foil or parchment paper, assemble s’mores omitting the topper (graham cracker or other), put in a 350 degree oven for 4-6 minutes, cool for a minute or two and then add the topper
Microwaved s’mores:
Put marshmallows and other ingredients that need to be warmed in the microwave for 7-10 seconds
Gas Grill s’mores: (courtesy of eHow)
1) Tear off a dozen or so medium sized squares of aluminum foil.
2) Place a graham cracker on top of each piece of foil. Top with a marshmallow, chocolate and another graham cracker. Wrap securely in the foil.
3) Place the foil wrapped s'mores on a grill burning at a low to medium heat/flame. Cook the s'mores for approximately ten minutes on each side.
4) Remove your s'mores from the grill, let them sit for about three minutes, then open and eat! Then start all over again!
The Recipes:
Fruit Flavor Burst
Milk Chocolate
1 graham cracker, broken in half
1 marshmallow
1 slice of strawberry, peach or mango about ½ to 1 inch thick
1. Arrange chocolate on half of the graham cracker and melt.
2. Roast the Marshmallow.
3. Once the chocolate has melted remove graham cracker from heat and layer with fruit and roasted marshmallow.
4. Top off with remaining graham cracker.
Milky Way Melt
4 Milky Way Minis, regular or dark
1 graham cracker, broken in half
1 marshmallow
1. Distribute the Milky Way evenly over half of the graham cracker and melt. Because the chocolate is thinner than a regular chocolate bar, it won’t take as long to heat.
2. Roast the marshmallow.
3. When candy bar pieces are sufficiently gooey, remove graham cracker from heat, add roasted marshmallow and top with remaining graham cracker.
Simple Mint
3-4 Andes mints
½ graham cracker
1 marshmallow
1 crispy mint cookie (Thin Mint, Mint Oreo, Mint Brussels, etc.)
1. Unwrap mints and melt them on the graham cracker.s
2. Roast the marshmallow.
3. Once the chocolate has melted, remove graham cracker from heat and top with roasted marshmallow and mint cookie.
Kabobs
![Picture](/uploads/3/9/1/6/3916068/9120394.jpg)
Veggie Marinade, courtesy of Bobby Flay and the Food Network
Preheat an outdoor grill to medium heat.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
- 1/2 cup olive oil
- 1/2 cup lemon or lime juice
- 1/4 cup water
- 1/4 cup Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup red, yellow or green bell pepper chunks
- 2 medium red or white potatoes
- 1 cup cherry tomatoes
- 1 cup red onion chunks
- 1 cup white button mushrooms
- 1 cup zucchini or yellow squash chunks
Preheat an outdoor grill to medium heat.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.