Appetizers

Sweet and Savory Kabobs

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This past summer, I spent a lot of time experimenting with different foods on the grill.  One of my favorites, as well as many of my friends, was a kabob that contained slices of beef kielbasa and cubed golden delicious apples finished with a slice of havarti cheese.  I know…grilled apple?!  Sounds odd but it is oddly delicious.  Anyway, this got me to thinking; what can I make as an appetizer for Christmas that will bring us the nostalgia of Summer?  The answer, miniature BAKED kabobs with smokies, golden delicious apples, and havarti cheese.  The results=deliciousness in your mouth.

2 medium, golden delicious apples 1 package of Hillshire farm smokies 10 wooden kabobs, halved 1 tbsp parsley 1 fresh twig of rosemary salt and pepper *spray butter *roasting pan Soak the wooden kabobs (halved) in water for 10-15 minutes. Preheat oven to 375 degrees. Cut the golden delicious apples into cubes (you don't want them too small, as they will soften up too much and become mushy). Cube the havarti cheese as well. Kabob Assembly: This is pretty much at your own discretion, but I put a smokie, an apple cube, and another smokie. ***Cheese needs to be left off until the very end. Once all kabobs have been assembled, you can place them in the roasting pan that you have sprayed with non-stick cooking spray. After all kabobs are in the pan, spray them with butter or top with olive oil (I like the flavor the spray butter gives the apples). Once you have coated them, top with the parsley, salt, pepper, and spread the rosemary (whole) on top of the kabobs (the rosemary will be removed when the kabobs need flipped). After the kabobs are seasoned, pop them in the oven for 20 minutes. When the 20 minutes has passed, flip the kabobs and cook for another 10-15 minutes. ***Chris and I added the havarti cubes to the kabobs to "warm" but the cheese ended up COMPLETELY melting, which ended up being even better (in our opinion). If you decide to do this, make sure you are using a non-stick pan and let the cheese melt just enough to top the kabobs. If you don't want to worry about the cheese burning, just add it to the kabobs after they have been cooked for 30-35 minutes; it will still be good :)
2 medium, golden delicious apples
1 package of Hillshire farm smokies
10 wooden kabobs, halved
1 tbsp parsley
1 fresh twig of rosemary
salt and pepper
*spray butter
*roasting pan
Soak the wooden kabobs (halved) in water for 10-15 minutes. Preheat oven to 375 degrees.
Cut the golden delicious apples into cubes (you don’t want them too small, as they will soften up too much and become mushy). Cube the havarti cheese as well.
Kabob Assembly:
This is pretty much at your own discretion, but I put a smokie, an apple cube, and another smokie. ***Cheese needs to be left off until the very end. Once all kabobs have been assembled, you can place them in the roasting pan that you have sprayed with non-stick cooking spray. After all kabobs are in the pan, spray them with butter or top with olive oil (I like the flavor the spray butter gives the apples). Once you have coated them, top with the parsley, salt, pepper, and spread the rosemary (whole) on top of the kabobs (the rosemary will be removed when the kabobs need flipped). After the kabobs are seasoned, pop them in the oven for 20 minutes. When the 20 minutes has passed, flip the kabobs and cook for another 10-15 minutes.
***Chris and I added the havarti cubes to the kabobs to “warm” but the cheese ended up COMPLETELY melting, which ended up being even better (in our opinion). If you decide to do this, make sure you are using a non-stick pan and let the cheese melt just enough to top the kabobs. If you don’t want to worry about the cheese burning, just add it to the kabobs after they have been cooked for 30-35 minutes; it will still be good 🙂

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