Ham And Veggie Crepe Kebabs Food

HAM AND VEGGIE CREPE KEBABS

Steps:

• Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
• Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
• Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
• Cut crepes into strips about 1 to 2 inches wide.
• Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
• Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

HAM KABOBS

Steps:

• In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.

HAM AND PEACH KEBABS WITH MARMALADE-MUSTARD GLAZE

Steps:

• Prepare barbecue (medium-high heat). Whisk marmalade, oil, mustard and lemon juice in small bowl to blend. Alternate ham pieces and peach chunks on 4 metal skewers. Brush with marmalade glaze. Sprinkle with pepper. Grill until ham is slightly charred and fruit is softened, turning and brushing often with glaze, about 6 minutes.

MARINATED VEGGIE KEBABS WITH HALLOUMI CHEESE

Steps:

• Preheat a grill to medium-high heat.
• For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator.
• For the veggies and cheese: Place the mushrooms, tomatoes, chile pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours.
• Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes.
• Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip.
• Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill.

BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG

Steps:

• Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
• Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook's Note.)
• Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
• Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
• Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
• Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.

CHEESE, HAM & GRAPE KEBABS

Steps:

• Using 3 short wooden skewers, thread on the mini mozzarella balls, grapes, and cubes of ham. Place in a sealable container or wrap in cling film and pop in a lunchbox.

HAM AND PINEAPPLE KEBABS

Steps:

• Soak skewers in water for at least 30 minutes.
• Prepare a medium-hot grill.
• Thread pineapple, ham, and cherries onto skewers, dividing the ingredients equally.
• In a small bowl, combine remaining ingredients.
• Brush over ham skewers.
• Grill kebabs until lightly browned, about 5 minutes.

HAM AND VEGGIE CREPE KEBABS

Steps:

• Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
• Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
• Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
• Cut crepes into strips about 1 to 2 inches wide.
• Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
• Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.