Make Food on a Stick!

Foods that you can make on a stick are great because they
don’t require a lot of cookware and cleanup is easy. For your cooking sticks,
you can go natural and head to the woods to find some long, sturdy sticks,
then peel the bark off of the ends and whittle them to a sharp point. Or you
can buy metal roasting sticks and have them to use over and over again. If you
plan to use wooden or bamboo skewers to make kabobs, be sure to soak them in
cold water for about 20 minutes first to keep them from
burning.

Of course, hot dogs and s’mores are traditional favorites for
cooking on a stick but there are so many other great things you can make.
Here are a few ideas:

Rise & Shine Kabobs
| From TheClymb.com’s blog post on “Recipes
so Easy, A Caveman Could Make Them”

• 3 mandarin oranges
• 2 cups of pineapple chunks
• 2 green peppers
• 3 new potatoes
• 1 package of sausage links
• ½ cup of jelly, jam, preserves in your desired flavor or
  honey

Arrange the ingredients on the stick in whatever order you wish,
roll the kabobs in the jam as a quick marinade and cook over hot coals for
about 15 minutes or until the sausage has browned. Take care not to put the
kabobs too close to the coals in your early morning haze, as the fruit and
vegetables will burn before the meat is finished cooking. Serves
2-3.

Cinnamon Rolls On a Stick
| From
athriftymom.com

All you need are a can of cinnamon rolls and your cooking stick.
Open your cinnamon rolls and wrap the dough around the stick, taking care to
make sure it’s attached securely. To cook, place over an open fire and twist
or slowly spin your stick to help the cinnamon rolls cook evenly. It’s best
to cook these over coals instead of an open flame. Cooking times will vary
based on the thickness of your dough and the heat of your fire. When the cinnamon
rolls are browned, top with the icing that comes in the can and
enjoy!

Grilled Caprese Kabobs
| From heatherchristo.com

• 20 small tomatoes (but not cherry tomatoes)
• 20 medium fresh mozzarella balls
• 30 fresh basil leaves
• 30 fresh basil leaves
• Olive oil
• Kosher salt and black pepper
• Balsamic glaze

Take five skewers and thread two tomatoes and two mozzarella balls
and three basil leaves on each kebab (alternating). Drizzle the kabobs with
olive oil and season with salt and pepper. Heat a grill to high. Put a sheet
of tin foil directly on the grill and lay the kabobs on the foil. Cook each
side for about 2-3 minutes until the tomatoes get soft and slightly charred
and the cheese is melting. Place the kebobs on a serving platter and drizzle
with balsamic glaze.

Rainbow Salmon Skewers
| From theviewfromgreatisland.com

• 12 oz. salmon filet
• ½ each of a red, green, yellow and orange bell pepper
• 1/4 large red onion
• Olive oil
• Salt and fresh cracked black pepper
• 1 lemon

Cut the salmon into 1 ½” chunks. You’ll need approximately 12
pieces. Cut the peppers into 1 ½” square pieces. Cut the red onion into
similar sized chunks and separate the layers. Thread your skewers alternately
with the onions and peppers and then the salmon. Leave some room at the base
so you can handle them easily. Brush the skewers liberally on both sides with
olive oil and sprinkle with salt and fresh ground black pepper. Cook on a hot
grill, turning once, until the fish is cooked through and the veggies are
softened a bit. Don’t overcook! Serve with a squeeze of
lemon.

Shrimp Scampi Skewers
| From gimmesomeoven.com

• 1 pound raw large or jumbo shrimp, peeled and deveined (tails left on or
  off)
• 3 lemons, sliced into thin half-moons (or wedges)
• ½ teaspoon kosher salt
• ½ teaspoon freshly-ground black pepper
• 1/8 teaspoon crushed red pepper flakes (or more to taste)
• Garlic parsley butter (see recipe below)

Garlic Parsley Butter

• 3 tablespoons butter
• 2 cloves garlic, minced
• ¼ cup dry white wine (or you can substitute chicken or vegetable
  broth)
• ¼ cup finely chopped fresh parsley, loosely packed

First, prepare the parsley butter. Heat butter in a sauté pan over
medium-high heat until melted. Add the garlic and sauté for two minutes or
until fragrant. Add the white wine (or broth) and stir to combine. Remove
from heat and stir in the chopped fresh parsley. Use within 15 minutes or pop
the pan back on the grill for an additional minute just before serving to
re-melt the butter.

When you are ready to make the skewers, heat a grill to medium
heat. Thread the shrimp and sliced lemons onto skewers. Sprinkle evenly with
the salt, black pepper and crushed red pepper and place the skewers on the
grill for 3-4 minutes per side, until the shrimp are pink and no longer
opaque. Remove shrimp from the grill and brush liberally with the parsley
butter and squeeze the grilled lemons over the shrimp. Serve
immediately.