Tuesday, May 31, 2016

Cajun Shrimp

Prep Time: 12 minutes
Cooking Time: 4 minutes
Total Time: 16 minutes
Servings: 6 skewers

Ingredients:
41-50 shrimp, 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
½ tsp red pepper flakes

Directions:
Preheat the Indoor/Outdoor grill on setting 5.

In a small bowl, combine all ingredients, except the shrimp.

Place the shrimp in a zip top bag and sprinkle in 1 tablespoon of the Cajun seasoning mix. Reserve the rest of the seasoning for another time.

Skewer 5 pieces of shrimp onto one skewer, repeating until the shrimp is gone.

Place the shrimp skewers onto the preheated grill. Place the lid on the grill. Grill for 2 minutes per side.

Serve on top of rice or pasta.

Friday, May 27, 2016

Grilled Banana Splits

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: 8 halved bananas

Ingredients:
4 bananas
¼ cup semi sweet mini chocolate chips
1/3 cup chopped strawberries
1/3 cup miniature marshmallows

Directions:
 Preheat the Indoor/Outdoor grill on setting 5. 

Rip off 4 pieces of foil, about 12” long. Place a banana in the center and fold the foil up around the sides.

With a knife, carefully halve the banana lengthwise through the top of the peel, without cutting through the back.

With your fingers, carefully pry open the banana, making sure not to split it all the way open.
Stuff each banana with strawberries, chocolate chips and marshmallows.

Wrap the remaining foil around the stuffed banana and place on the preheated grill.

Place the lid on the grill, and grill for 10 minutes, until the bananas are soft and the chocolate and marshmallows have melted.

Serve warm, right out of the tin foil, which makes a nice little plate. 

Monday, May 23, 2016

Asian Chicken Burgers


Soy sauce, garlic and onions make these burgers unique.

Prep Time:  10 minutes
Total Time: 15 minutes
Yield: 4 servings

Ingredients:

1 lb. lean ground chicken
1 T. lemon juice
1 clove garlic, minced
2 green onions, finely chopped
2 T. low sodium soy sauce
½ t. ground ginger
1 egg white
4 sesame seed hamburger buns

Directions:

In a large bowl, combine the chicken, lemon juice, garlic, green onions, soy sauce, ginger and egg white. Shape into 4 patties. Refrigerate for 1 hour.

Preheat George Foreman Grill. Place the burgers in the grill and grill for 5 minutes or until burgers are done (160°F)

Serve on the sesame seed buns with condiments such as low fat peanut butter, hoisin sauce and bean sprouts.    

Monday, May 9, 2016

Stuffed Mushroom Caps

These one-bite appetizers take no time to prepare and are always a huge hit at any party!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 30 pieces

Ingredients:

1/4 cup chopped sun-dried tomatoes
2 tbsp finely chopped chives
2 tbsp finely chopped fresh parsley
1 large clove garlic, minced
1/4 tsp freshly ground black pepper
5 oz goat cheese, crumbled
30 large cremini mushrooms (about 1 lb), stems removed and wiped clean

Directions:

Preheat grill on setting #4. Toss together sun-dried tomatoes, chives, parsley, garlic and pepper; combine gently with goat cheese. Spoon into mushrooms to fill cavity and to create a small mound.

Grill, without turning, for 10 to 12 minutes or until mushrooms are tender and filling is heated through. Arrange on a serving platter.

Tip: Add 2 tbsp finely chopped black olives to the goat cheese mixture if desired.

Saturday, May 7, 2016

Caramelized Pecan Apple Cups

Prep Time: 10 minutes
Cook Time: 40 minutes
4 Servings- 1-3/4 cups each

Ingredients:
    •    4 medium size tart apples, cored
    •    1/4 cup butter, softened
    •    1 pkg. (5 oz.) hard toffee candies, crushed
    •    1/4 cup chopped pecans
    •    1/4 cup brown sugar

Cooking Tip: Granny Smith or Pink Lady apples work well for baking. Apples may be peeled before baking if desired.

Directions:
    •    Cut a small slice from the bottom of each apple so it will stand upright during baking.
    •    Mix butter, crushed candies, pecans and brown sugar in a small bowl.
    •    Pack the centers of each apple with the toffee filling.
    •    Preheat the Contact Roaster.
    •    Place apples in roaster. Bake 30 to 40 minutes or until tender crisp.