Deep Dish Pizza

Prep Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Ingredients:

1 package refrigerated classic pizza crust, 13.8 oz.

1 c. bottled or prepared marinara sauce

2 c. Mozzarella cheese

½ c. Parmesan & Romano cheese

½ c. pepperoni, sliced

Directions:

Remove pizza crust from package and press into bottom and sides of the baking plate.

Spread marinara sauce on bottom crust. Top with cheese and pepperoni.

Place plate into bottom of the Evolve Grill

Preheat the grill.

Close the grill cover and bake for 20 minutes or until crust is golden and cheese is melted and browned.

Using pot holders, remove plate from grill and place on trivet or cooling rack. Use nylon spatula to remove pizza from plate.

Plates needed: Top Grilling Plate; Bottom Bake Plate

Preheat temperature: High

Margherita Pizza

Prep Time: 2 minutes

Cooking Time: 8 minutes

Total Time: 10 minutes

Servings: 8

Ingredients:

1 (10 oz) prebaked thin pizza crust

¼ cup pizza sauce

1 small Roma tomato, thinly sliced

4 oz fresh mozzarella

3-4 large fresh basil leaves, torn

Olive oil for brushing

Directions:

Preheat the Indoor/Outdoor Grill on setting 4. 

Brush one side of the prebaked pizza crust with olive oil and place on the preheated grill, oil side down. Grill for 2-3 minutes with the lid off.

Flip the crust over and top with the pizza sauce, tomatoes, mozzarella and basil and place the lid on the grill.

Grill the pizza for 5 minutes, or until cheese is melted.

Cut the pizza into 8 slices and serve hot. 

Cinnamon Roll Waffles

Ingredients:

1 can refrigerated cinnamon rolls with icing

Directions:

Attach upper and lower waffle plates to the George Foreman Evolve grill.  Preheat grill to 350°

Place 4 raw cinnamon rolls on bottom waffle plate; close grill and cook 2-3 minutes.

Remove “waffles” and spread with icing.

Repeat for remaining 4 cinnamon rolls.

Serve warm.

Apricot, Smoked Gouda and Prosciutto Flatbread

Prep Time: 5 minutes

Cooking Time: 9 minutes

Total Time: 14 minutes

Servings: 8

Ingredients:

1 flatbread pizza crust

1 small nectarine, sliced

1 ½ Tbsp. apricot preserves

¼ tsp. honey Dijon mustard

2 slices smoked Gouda

2 slices prosciutto  

Oil for brushing

Directions:

Preheat the Indoor/Outdoor Grill on setting 4. 

Brush one side of the flat bread with oil and place on one side of the preheated grill. On the opposite side, place the nectarine slices on the preheated grill. Place the lid on the grill.

Grill the flatbread for 4 minutes on one side, and grill the nectarines for 2 minutes per side.

Brush oil on the top of the flatbread and flip over. Spread the apricot preserves on the flatbread and drizzle the mustard over the top.

Place the nectarines on top of the preserves and mustard. Top with cheese and prosciutto. Place the lid on the grill.

Grill for 4-5 minutes, until cheese is melted.

Slice and serve immediately. 

Blueberry Muffins

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Servings: 16

Ingredients:

1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg, beaten

¾ cup milk

¼ cup cooking oil

1 tsp. vanilla

¾ cup blueberries

1 tsp. lemon zest

Directions:

Preheat the Evolve to 400 and grease the muffin pan.

In a medium size bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

In a small bowl, whisk together the egg, milk, oil and vanilla.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix together until combined. The batter will be thick.

Fold in the blueberries and lemon zest.

Fill the muffin pan 2/3 full with batter and place in the baking dish. Bake for 13-15 minutes, or until a toothpick inserted comes out clean. Place on a wire rack to cool.

Repeat with the remaining batter.

Serve warm with butter. 

Homemade Granola

Prep Time: 10 minutes

Cook Time: 10 minutes plus 30 minutes for cooling

Servings: 4 (1/2 cup)

Ingredients:

1 Tbsp. honey

1 Tbsp. sunflower oil

½ tsp. vanilla extract

¼ cup flaked coconut

¼ cup raisins

1 cup rolled oats

¼ cup hulled sunflower seeds

¼ cup chopped pecans

1 tsp. cinnamon

2 tsp. brown sugar

Directions:

Mix first 6 ingredients in medium bowl. Add honey, oil and vanilla extract; mix well.

Attach griddle plate to Grill & Broil. Spoon granola mixture onto unheated griddle plate. Cook on LOW broil at 350°F for 10 minutes, stirring every 3 minutes.

Turn Grill & Broil OFF and let granola cool in griddle pan 30 to 45 minutes, stirring occasionally.

Place granola in medium bowl; stir in raisins.

Tip: Enjoy this granola with milk for breakfast or layer it with yogurt and fresh fruit for a tasty parfait.

Apple, Bacon and Brie Panini

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 2 sandwiches

Ingredients:

4 slices bacon, cooked

2 oz. fresh goat cheese

2 Tbsp. butter, softened

½ Granny Smith apple, thinly sliced

2 Tbsp. softened Brie cheese

4 slices rustic bread, cut into ½ inch slices

Optional: 1 medium sweet onion, 1 tsp. balsamic vinegar

Directions:

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

Fill bread slices with Brie, bacon, apple slices and goat cheese.

Brush outsides of bread slices with butter.

Grill 4 to 5 minutes or until golden brown.

Tip: Add in caramelized onions for a sandwich that’s extra special. Sauté 1 medium sweet onion in oil on medium heat for 20-25 minutes, stirring occasionally until onion is wilted and golden brown. Stir in 1 tsp. balsamic vinegar at the end of cooking. Add inside or on top of Panini.

Salmon Burger

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4 (4 oz. patties)

Ingredients:

1 green onion, thinly sliced

½ cup panko bread crumbs

1 Tbsp. diced red bell pepper

1 Tbsp. coarse grain Dijon mustard

½ tsp. cayenne pepper

1 tsp. salt

2 Tbsp. plain yogurt

1 egg white

¼ cup mayonnaise

2-3 tsp. Sriracha sauce

2 (5 oz.) salmon fillets, cut in 1-inch pieces

Optional toppings: basil sprouts, 1 avocado (sliced), shredded red cabbage

Directions:

Combine mayonnaise and Sriracha sauce in small bowl. Set aside.

Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick.

Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F.

Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F).

Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired.

Roasted Corn Salsa

Prep Time: 10 minutes, plus refrigeration

Cook Time: 10 minutes

Servings: 8 (1/2 cup)

Ingredients:

¼ cup chopped cilantro, loosely packed

2 Tbsp. diced red onion

2 green onions, thinly sliced

¼ cup apple cider vinegar

2 tsp. honey

6 slices bacon, cooked and crumbled

4 ears, fresh sweet corn, kernels removed from cobs

½ cup diced seedless cucumber

Directions:

Attach griddle plate to Grill & Broil, preheat on HIGH Broil at 350°F.

Brush griddle surface with small amount of oil. Add corn and broil 10 minutes, stirring halfway through cooking until corn is lightly browned.

Transfer corn to medium bowl. Add remaining ingredients, stir to combine.

Cover, refrigerate at least 30 minutes to allow flavors to blend.

Tips: To save time, reheat fully-cooked bacon and cut into pieces. If fresh corn is no longer in season, substitute 2 cups of frozen corn, thawed.

Gluten-free Almond Waffles with Orange Glaze

Prep Time: 5 minutes

Cook Time: 8 minutes

Servings: 2 (1/2 waffle each)

Ingredients:

1/8 tsp. salt

1 lightly beaten egg

¼ cup milk

1 cup almond flour

2 Tbsp. sugar

½ tsp. baking powder

½ tsp. cinnamon

¼ tsp. baking soda

Directions:

Mix dry ingredients into medium bowl. Add egg and milk, stir to combine.

Attach upper and lower waffle plates onto Grill & Broil. Lightly oil waffle plates and preheat to 400°F.

Spoon batter onto bottom waffle plate and spread batter with a spoon to evenly distribute over the plates. Close lid and cook 6 to 8 minutes or until waffle is done.

Orange Glaze

1.      Whisk together ½ cup powdered sugar and 1-2 Tbsp. orange juice for glaze topping.

Wheat Pancakes

Prep Time: 5 minutes

Cook Time: 3 minutes

Servings 6 (4-inch pieces)

Ingredients:

¾ cup milk

1 lightly beaten egg

½ cup whole wheat flour

½ cup unbleached flour

1 Tbsp. sugar

1 tsp. baking powder

½ tsp. baking soda

Directions:

Attach griddle plate onto Grill & Broil. Lightly oil griddle pan and preheat on HIGH Broil at 400°F.

Mix dry ingredients in medium bowl. Add milk and egg, stir until combined.

For each pancake, pour ¼ cup batter on heated griddle. Cook 3 minutes.

Flip pancakes over and cook 1 minute or until pancakes are set and browned.

Remove pancakes from griddle and keep warm.

Repeat for remaining pancakes.

Tip: To store leftover pancakes, cool completely and wrap tightly in plastic wrap. Store pancakes in the freezer up to one month. Defrost in refrigerator overnight before reheating.

Mini Quesadillas

Prep Time: 13 minutes

Cooking Time: 12 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

8 fajita sized tortillas

4 Tbsp. nacho cheese sauce

¼ cup black beans, drained

½ cup shredded Mexican cheese

¼ cup diced tomatoes

4 oz diced, cooked chicken

Butter

Directions:

Preheat the Indoor/Outdoor Grill on setting 4. 

Butter the outside of 2 tortillas. Spread ½ Tbsp. nacho cheese sauce on the inside of each tortilla.

Top one tortilla with 1 Tbsp. black beans, 2 Tbsp. shredded cheese, 1 Tbsp. tomatoes, and 1 oz cooked chicken.

Place the remaining tortilla with the nacho cheese on top of the chicken and lightly press down. The buttered sides should be facing out.

Repeat with the remaining 6 tortillas.

Place the quesadillas on the preheated grill. Place the lid on the grill.

Grill the quesadillas for 6 minutes per side, until cheese is melted.

Serve warm with tortilla chips and salsa.

Grilled Pull Apart Bread

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 8

Ingredients:

1 French boule or sourdough loaf

3 Tbsp. butter, softened

3 Tbsp. pesto

2 cups shredded mozzarella

Directions:

Preheat the Indoor/Outdoor Grill on setting 5. 

Cut the loaf on a diagonal into 2” diamonds, being careful not to cut all the way through the bread.

Using your fingers, open each crack and spread the butter and pesto onto the bread coating each piece completely.

Stuff the cheese into each crack.

Place a large piece of tinfoil under the bread and lightly wrap up the sides of the bread, leaving the top open.

Place the foil wrapped bread onto the preheated grill. Place the lid on the grill.

Grill the bread for 25-30 minutes, until the cheese is melted.

Serve as one large loaf and pull out chunks of bread to enjoy!