Blackened Shrimp Salad

Prep Time: 10 minutes

Cooking Time: 4 minutes

Total Time: 14 minutes

Servings: 4-6

Ingredients:

­12 oz. frozen raw jumbo shrimp, thawed and peeled

½ tsp. salt

1 tsp. pepper

1 Tbsp. garlic powder

1 tsp. onion powder

1 Tbsp. paprika

1 tsp. cayenne

1 tsp. thyme

1 tsp. oregano

1 tsp. dried basil

1 (10 oz.) bag chopped romaine lettuce

¼ cup grated pecorino or Parmesan cheese

1 (6 oz.) clamshell blackberries

1 gala apple, chopped

1 cup candied walnuts

Blackberry Dressing Ingredients:

1 (6 oz.) clamshell blackberries

1 Tbsp. vanilla extract

2 Tbsp. lemon juice

⅓ cup plain Greek yogurt

1 Tbsp. sugar

½ tsp. salt

2 tsp. balsamic vinegar

1 Tbsp. olive oil

Directions:

Attach upper and lower grill plates and preheat Grill & Broil to 400°F. 

In small bowl, prepare blackened seasoning mix; combine salt, pepper, garlic and onion powders, paprika, cayenne, thyme, oregano and basil.

Place thawed shrimp in zip-top bag and sprinkle in 1-2 tablespoons of blackened seasoning mix. Reserve remaining seasoning for later use.

Close zip-top bag and shake to coat shrimp with spice mixture. Place shrimp onto preheated grill and grill for 4 minutes.

Meanwhile, in large bowl, combine lettuce, cheese, blackberries, apples and walnuts. Toss to combine.

In blender, blend all dressing ingredients together, except oil. With blender running on low speed, slowly drizzle in olive oil until dressing thickens, or for about 45-50 seconds.

Top salad with grilled shrimp and blackberry dressing. 

Grilled Teriyaki Tofu

Ingredients:

15 oz. extra firm tofu

3 Tbsp. low sodium soy sauce

1 Tbsp. rice vinegar

2 Tbsp. sesame oil

1 Tbsp. honey (or agave)

1 Tbsp. ground ginger

Directions:

Drain tofu and remove from package.

Cut tofu into ¾-inch slices and lay out flat between paper towels.

Put weighted cooking sheet on top and press tofu, for 30 minutes. (This will remove water from tofu and allow marinade to soak up.)

While tofu is draining, mix together soy sauce, rice vinegar, sesame oil, honey, and ground ginger in medium bowl.

Marinate drained tofu in mixture for at least one hour.

Preheat Indoor/Outdoor Grill on setting 4 and grill tofu for 3 minutes per side.

Remove from grill and serve immediately with rice and vegetables.

Cheddar Bacon Ranch Burger

Ingredients:

1 lb. (80% lean) ground beef

½ cup shredded sharp Cheddar cheese

4 slices sharp Cheddar cheese

½ package bacon, diced and cooked

½ packet ranch seasoning

2 Tbsp. canola oil

4 hamburger buns

butter

lettuce, sliced

1 tomato, sliced

ranch dressing, as desired

  

Directions:

In large bowl, combine ground beef, cheese, cooked bacon and ranch seasoning. Form into four patties.

Use oil to brush Indoor/Outdoor Grill surface and preheat grill to setting 4.

Place burgers on grill and cook approximately 4 minutes per side.

Just before removing burgers from grill place slice of cheese atop each patty to melt.

Put each patty on bottom hamburger bun and top with lettuce, tomato and ranch dressing. Top with other bun half and serve.

BBQ Ribs

Ingredients:

2 lbs. baby back ribs

1 jar (10 oz.) barbecue sauce of choice

¼ cup brown sugar

blackening seasoning

cooking spray

parchment paper

Directions:

On piece of parchment paper, use blackening seasoning to fully coat each side of ribs.  Then, evenly sprinkle brown sugar over ribs.

Preheat Indoor/Outdoor Grill to setting 4.

Spray grilling surface with cooking spray, then place ribs on grill.

Use brush to lightly spread barbecue sauce over ribs.

Allow ribs to cook for 10 minutes on each side, while continually coating sides lightly with sauce.

After cooking, remove from grill and allow to rest for 5 minutes prior to serving.

Grilled Sweet Potato and Avocado

Ingredients:

1 large sweet potato

1 avocado, thinly sliced

salt and pepper, to taste

olive oil

mixed spicy greens (optional)

Directions:

Cut sweet potato horizontally in ¼-inch thick slices.

Preheat Indoor/Outdoor Grill to setting 4.

Brush each side of sweet potato slices with olive oil and sprinkle with salt and pepper. 

Place on grill and allow slices to cook for 4 to 6 minutes per side. (Allow some burnt parts to sweet potato to enhance flavor.)

After sweet potatoes are cooked, remove from grill and place avocado slices on top. Add mixed spicy greens, if desired. Serve immediately.

Grilled Flatbread Breakfast Pizza Duo

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 2 pizzas

Ingredients:

Meat Lover’s Breakfast Pizza:

½ cup tomato sauce

½ cup mozzarella cheese, shredded

½ cup onions, sautéed

2 eggs, scrambled

4 sausage links, cooked and sliced ¼” thick

Pinch hot pepper flakes

1 piece flatbread

2 tsp. olive oil

Veggie Lover’s Breakfast Pizza:

¼ cup prepared pesto sauce

½ cup smooth ricotta cheese

6 cherry tomatoes, quartered

2 eggs, scrambled

½ cup baby arugula

1 piece flatbread

2 tsp. olive oil

Directions:

Preheat Indoor/Outdoor Grill on setting 4 for both pizzas. Brush flatbread pieces with olive oil.

Meat Lover’s Breakfast Pizza

Spread tomato sauce over one flatbread crust; sprinkle with half of mozzarella cheese.

Scatter onions, eggs and cooked breakfast sausage over top. Sprinkle with remaining cheese and hot pepper flakes.

Grill, covered, for about 4 minutes or until cheese has melted.

Veggie Lover’s Breakfast Pizza

Spread pesto over remaining flatbread slice and place scrambled eggs over pesto.

Drop spoonfuls of ricotta over pesto. Scatter with tomatoes and top with arugula.

Grill, covered, for about 4 minutes, or until cheese has melted.
Cut each flatbread into strips and arrange on a serving platter. 

Easy Breakfast Tacos

Ingredients:

4 tortillas

2 eggs, scrambled

1 Roma tomato, diced

1 scallion, finely chopped

¼ cup cilantro

1 lime for slices

⅓ cup goat cheese crumbles

salt and pepper to taste

Directions:

In medium bowl, whisk eggs, salt and pepper. 

Preheat Indoor/Outdoor Grill to setting 3.

Place whisked eggs on grill surface and grill until cooked or for approximately 4 to 5 minutes. Place tortillas on unused portion of grill to warm up. Remove tortillas from grill after 30 seconds.

Remove eggs from grill and evenly spread between four tortillas.  Add diced Roma tomato, scallions and goat cheese.

Serve immediately with two lime slices per tacos to squeeze on top.