Pesto Chicken & Tomato Kabobs

It’s officially the season to get to grilling and dining alfresco! (Thank God!) And although it’s easy enough to just throw burgers or steaks on the grill with some veggies, it’s time to mix it up a bit. But don’t worry, these kabobs have just as much yumminess in them! They’re perfect and quick for a summer BBQ, right along with this refreshing lemonade spritzer.

  • 1 pack of skewers (if you’re using wood ones, be sure to soak them in water for at least a half hour before grilling)
  • 4 chicken breasts, cubed
  • 1 large package of cherry tomatoes
  • 1 package of pesto sauce (Knoll’s instant pesto sauce is perfect)

Soak the skewers for at least a half hour before grilling. (I know I’ve already said this but it’s super important! I didn’t do this the first time I used skewers and they burnt to ash, obviously…). While the skewers are soaking, mix the pesto sauce according to package instructions. Marinate the chicken in the sauce in a plastic bag for a half hour. (Feel free to do it longer for a bolder flavor.)

When you’re ready to start kabob-ing, layer the chicken and tomatoes on the skewers and put directly on the grill. Let them cook for a total of 20 minutes, rotating every 5 minutes.

Pesto chicken & tomato kabob

Happy Eating, XO.

Advertisements

Pull Apart Bread

It’s time to get creative with the old “bread bowl” idea. Don’t get me wrong, I love bread bowls, but it’s high time to make them even easier to make. I’m sure it goes without saying, but this is a great app for a dinner or cocktail party. I always tend to wait to the last minute to get ready for a party and this honestly has saved me many times.

  • 1 loaf of sourdough bread
  • 1 cup of pesto sauce (I used the instant powder kind. Works just as well.)
  • 1 cup of mozzarella
  • Sprinkle of oregano all over

Preheat the oven to 350 degrees. Score the bread (ie, don’t cut it all the way through) horizontally and vertically to get your “pull apart” pieces. Pour the pesto sauce in to the crevices and use a spatula to smother it in there. Trust me, you want it on every piece! Next, stuff the mozzarella in each crevice and sprinkle on the oregano. Bake for 15 minutes.

Last step – go to town on it! You won’t be able to restrain yourself. But don’t worry, we don’t judge.

Pull apart bread

 

Happy Eating, XO