{"id":4211,"date":"2010-06-22T21:02:28","date_gmt":"2010-06-23T03:02:28","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4211"},"modified":"2010-06-22T21:02:28","modified_gmt":"2010-06-23T03:02:28","slug":"chicken-sausage-and-pepper-kabobs","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/06\/22\/chicken-sausage-and-pepper-kabobs\/","title":{"rendered":"Chicken Sausage and Pepper Kabobs"},"content":{"rendered":"<p>Grilling makes almost all foods taste better, and it makes your neighbors jealous. \u00a0Last night I made these incredibly simple sausage kabobs and they were delicious. \u00a0The recipe is from The Food Network. \u00a0<a href=\"http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/sausage-and-pepper-skewers-recipe\/index.html\" target=\"_blank\">Here is the link.<\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/06\/kabobs.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-full wp-image-4218\" title=\"kabobs\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/06\/kabobs.jpg?resize=350%2C270\" alt=\"\" width=\"350\" height=\"270\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/06\/kabobs.jpg?w=350 350w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/06\/kabobs.jpg?resize=300%2C231 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/06\/kabobs.jpg?resize=150%2C115 150w\" sizes=\"(max-width: 350px) 100vw, 350px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>The pesto recipe needed a bit more oil, so I added about 1 tablespoon more than called for. \u00a0A little minced garlic also made the pesto extra special. \u00a0I left out the cherry tomatoes&#8230;because I forgot to buy them despite the fact that they were on my list. \u00a0Can pregnancy brain begin this early? \u00a0Anyway, I found a yummy red pepper and garlic chicken sausage that was perfect. \u00a0The remaining pesto is mixed into plain couscous and is a great dish. \u00a0Very simple and clean. \u00a0I would maybe add some lemon juice to the couscous to kick up the flavor.<\/p>\n<p>This is a quick, simple, and delicious meal. \u00a0It can easily be doubled to feed more people and changed to\u00a0accommodate\u00a0what you like&#8230;or don&#8217;t like.<\/p>\n<h6>Chicken Sausage and Pepper Kabobs<\/h6>\n<p>Ingredients<\/p>\n<ul>\n<li>1 cup couscous<\/li>\n<li>2 bell peppers (red and yellow), cut into chunks<\/li>\n<li>1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces<\/li>\n<li>1 large red onion, cut into chunks<\/li>\n<li>1 cup cherry tomatoes<\/li>\n<li>3-4 tablespoons extra-virgin olive oil<\/li>\n<li>Kosher salt and freshly ground pepper<\/li>\n<li>\u00bc cup fresh parsley<\/li>\n<li>\u00bc cup fresh cilantro<\/li>\n<li>1-2 cloves garlic, minced<\/li>\n<li>4 scallions, roughly chopped<\/li>\n<li>1 tablespoon white wine vinegar<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.<\/li>\n<li>Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.<\/li>\n<li>Meanwhile, puree the parsley, cilantro, garlic and scallions in a blender with the remaining 2-3 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.<\/li>\n<li>Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2010\/06\/22\/chicken-sausage-and-pepper-kabobs\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Grilling makes almost all foods taste better, and it makes your neighbors jealous. \u00a0Last night I made these incredibly simple sausage kabobs and they were delicious. \u00a0The recipe is from The Food Network. \u00a0Here is the link. The pesto recipe needed a bit more oil, so I added about 1 tablespoon more than called for. [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[122,4],"tags":[375,374,107,376,377],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-15V","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4211"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=4211"}],"version-history":[{"count":10,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4211\/revisions"}],"predecessor-version":[{"id":4222,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4211\/revisions\/4222"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=4211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=4211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=4211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}