Wednesday, May 30, 2012

Chicken Cordon Bleu and Caprese Salad Kabobs

Caprese Salad Kabobs
Chicken Cordon Bleu Kabobs
















Hello everyone, I hope you all had a wonderful Memorial Day weekend.  I know I mention a lot of the time how my youngest daughter is very picky. I am not kidding when I say this, I have to be so creative every meal time.  Otherwise she wont eat anything and this includes, meats, cheeses, vegetables, fruits and the list goes on and on.  She does drink milk though and years ago when she first was getting started on solid foods, my dr told me that if she drinks milk at meal time but eats nothing else its ok because milk is a whole food.  At the time I didn't think there was going to be cause for worry, because she would eat anything I put in front of her, except jarred baby food.  I thought wow I think we are going to be lucky and have a little health nut on our hands.  Oh boy I could have never been more wrong.  It wasn't until she started coming out of the toddler ages that she started not to like things.  The things she loved when she was younger, she hated as she got older, example eggs, cheese, meats, vegetables and so on.  I have tried to be inventive with food for her over the years and tried to drive home the fact that a person cannot live on peanut butter and jelly alone.  Although I am sure that there are some that would argue that fact, I want to encourage her to other food groups because sweets and peanut butter and jelly.  Now we are coming up on the reason why I wrote this post, the recipes are caprese salad kabobs and chicken cordon bleu kabobs.  Both recipes are very easy to make and doesn't require much skill culinary wise but to our daughter Bailey these are the bees knees.  I thought I would share this idea with some of you out there that are currently pulling your hair out by the roots as we speak, in the hopes that maybe this will help you too.  I will even post the video showing you how I threw all this together if you need to save the reading time for when the kids go to bed.  

Ingredients for the Caprese Salad Kabobs:

1 pint of cherry tomatoes ( you may not use the whole thing count on 1 kabob per person)
1 handful of basil leaves (cut them in half if they are too large)
4 oz of fresh mozzarella cheese 
4 tablespoons of balsamic vinegar 
4 tablespoons of extra virgin olive oil
salt and pepper to taste

Instructions for the Caprese Salad Kabobs:

In cold water go ahead and wash your tomatoes  and set them on a paper towel.  Grab your kabob skewers, I used bamboo skewers.  After you cut up your basil, cheese and tomatoes (if some are larger than others), you can go ahead and start putting them on the skewers.  I alternate a tomato, basil and cheese until I have a good amount.  Once you have all your kabobs ready, it is now time to make the sauce for them.  In a small bowl mix the balsamic vinegar, extra virgin olive oil and salt and pepper.  Now you can dip your kabobs and you didnt even have to turn on the stove.

Ingredients for Chicken Cordon Bleu Kabobs:

4 pre cooked chicken breats ( I baked mine in the oven with salt and pepper for an hour at 350)
4 slices of swiss cheese cut into quarters ( use more if you need more count on one kabob per person.)
4 slices of ham ( you can use any kind, I used small ham steaks) cut into quarters
4 tablespoons of mustard ( I used Raye's mustard sweet and spicy)
4 tablespoons of honey

Instructions:

Because we are using pre cooked chicken you dont have to cook this any more, unless you want to.  If you are using bamboo skewers then I would suggest soaking the skewers in water before grilling them.  Now you will want to cut the chicken into bite sized pieces about the same size as the ham and cheese.  Then just like the caprese salad you alternate all the ingredients until your skewer is full or as full as you want it.  Again count on one skewer per person.  Mix your mustard and honey together, on the video I made up half of what I said in the recipe but I had to make up more when it was time to eat.  So its a good thing to have a little extra for dipping.  Then you just take a brush or a spoon and put the honey mustard sauce all over the kabob until its all coated.

Here is the video:


When I served these to my youngest daughter she ate both kabobs.  Her father and I were shocked because she always said she didn't like tomatoes, chicken or the cheeses I used.  However she loved them that day.  I hope you get a chance to try these and enjoy them too.  Take care all Live, laugh and love.





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