Thursday, June 30, 2016

Cherry Brussels Sprout and Apple Skewers


Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
Servings: 8

Ingredients:

¼ cup maple syrup
1 cup frozen cherries, thawed
1 tsp. Dijon mustard
1 Tbsp. brown sugar
½ tsp. cinnamon
1/8 tsp. black pepper
1 lb. Brussels sprouts, cut in half
2 apples sliced (Fiji or Honeycrisp Apples work best)
8 (4.5”) bamboo skewers

Directions:
In a medium saucepan over medium-high heat, whisk together the maple syrup, thawed cherries, Dijon mustard, brown sugar, cinnamon and black pepper for about 5 minutes. Break up the cherries with the whisk to release some of the juice.

When the mixture starts to boil, add in the halved Brussels sprouts. Continue to cook until Brussels sprouts are tender, but still firm, about 10-12 minutes.

Remove from the heat. Drain the Brussels sprouts and allow them to sit until cool enough to handle.

Preheat the Indoor/Outdoor Grill on setting 4. 

Place 1 halved Brussels sprout on a skewer followed by one slice of apple. Alternate until the skewer is full. Repeat with the remaining skewers.

Place the skewers on the preheated grill. Place the lid on the grill.

Grill the skewers for 6 minutes per side.


Serve immediately.  

Monday, June 27, 2016

Marinated Flank Steak


Prep Time: 5 minutes, plus 30 minutes for marinating
Cooking Time: 8 minutes
Total Time: 43 minutes
Servings: 4

Ingredients:

1 Tbsp. balsamic vinegar
1 Tbsp. fresh lemon juice
½ Tbsp. honey Dijon mustard
½ Tbsp. Worcestershire sauce
½ Tbsp. minced garlic
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried thyme
½ tsp. paprika
2 Tbsp. olive oil
1 lb. flank steak
Salt and pepper

Directions:
In a small bowl, whisk together the first 10 ingredients. Pour into a zip top bag.

Season the steak with salt and pepper and place into the zip top bag. Zip close and massage the marinade to cover the steak. Place in the refrigerator for at least a half an hour.

Preheat the Indoor/Outdoor Grill on setting 4. 

Place the marinated steak on the preheated grill. Place the lid on the grill.

Grill the steak for 4-6 minutes per side.

Place the steak on a large cutting board and allow it to rest for 10 minutes.

Cut the steak into strips and serve over a salad, with mashed potatoes or on its own.

Friday, June 24, 2016

Buffalo Ranch Chicken Sliders

Prep Time: 3 minutes, plus 1 hour marinate
Cooking Time: 6-8 minutes
Total Time: 9-11 minutes
Servings: 8 sliders

Ingredients:

1.5 lbs. chicken breast
1 cup buffalo hot sauce
1 packet dry ranch dressing mix, divided
1/3 cup mayonnaise
2 Tbsp sour cream
2 Tbsp milk
8 slider buns

Directions:
In a medium bowl, mix together the hot sauce and 2 Tbsp of the dry ranch dressing mix.

Cut the chicken into eight, 2” chunks and toss in the hot sauce mixture. Cover the bowl with plastic wrap and refrigerate for at least an hour, or overnight. 

Preheat the Indoor/Outdoor grill on setting 4. 

Place the chicken on the preheated grill. Place the lid on the grill.

Grill the chicken for 6-8 minutes a side.

Meanwhile, in a small bowl, mix together the remaining dry ranch dressing mix, mayonnaise, sour cream and milk to create a dressing.


Top one bun with a chicken slider and a drizzle of ranch dressing. Serve warm. 

Brazilian Style Pineapple Grilled Pound Cake

Impress your guests and friends with this super quick sinfully sweet grilled dessert!

Cook: 10 minutes            
Prep: 5 minutes               
Total: 15 minutes            
Servings: 6

Ingredients:

1 premade frozen 16oz all butter pound cake (sliced 1 inch thick)
1 pineapple, cored and sliced into half inch round slices
½ cup brown sugar
2 tablespoons cinnamon

Directions:

Preheat your grill to 400°. 

In a medium mixing bowl, thoroughly mix brown sugar and cinnamon. 

Evenly place the sugar mixture over both sides of the pineapple slices.

Place pineapple slices onto grill and cook for 3 minutes on each side or until they are soft and juice has begun to drain out of them.

Remove pineapple slices and set aside, but do not remove the pineapple juices from the grill. 

Place pound cake slices on grill and allow to cook for 1 minute on each side. 


Remove pound cake from grill and place pineapple slices on top and serve!

Monday, June 13, 2016

Grilled Potato Skewers

Similar to a fully loaded baked potatoes; these skewered appetizers are simple and delicious. They are a perfect appetizer for feeding hungry crowds at parties, potlucks or dinners.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings

Ingredients:

12 mini new white potatoes (about 1 1/2-inches each)
12 mini new red potatoes (about 1 1/2-inches each)
4 green onions, cut into 1-inch pieces
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp freshly ground pepper
3/4 cup shredded Tex-Mex blend cheese
1 cup sour cream

Directions:

Cook potatoes in salted boiling water for 12 to 15 minutes or until just tender. Cool completely. Preheat your George Foreman Indoor/Outdoor Grill for 5 minutes on highest setting with the lid closed.

Meanwhile, toss potatoes with oil and season with salt and pepper. Thread, alternating white and red potatoes with green onion pieces on each skewer.

Place on grill and cook, covered, turning occasionally, for 8 to 10 minutes or until potatoes are well marked and hot throughout and green onion are slightly charred. Remove from grill and immediately sprinkle with cheese so it melts. Serve with sour cream for dipping.

Tip: Substitute cheddar cheese for the Tex-Mex blend cheese, if desired.


Friday, June 10, 2016

Beer Brats and Onions

Prep Time: 5 minutes
Cooking Time: 32 minutes
Total Time: 37 minutes
Servings: 5

Ingredients:
5 bratwursts
2 small onions, sliced
2 cans beer
2 Tbsp butter
1 tsp sugar
1/8 tsp salt

Directions:
Preheat the Indoor/Outdoor grill on setting 4. 

In a large saucepan, bring the brats, onions and beer to a boil. Turn the heat down to medium and continue cooking for 12 minutes.

Drain the beer from the brats and onions, and return the onions to the saucepan.

Place brats onto the preheated grill and place the lid on the grill. Grill for 10 minutes per side.

Meanwhile, melt the butter, with the onions, sugar and salt on medium high heat. Once the butter is melted, turn the heat down to medium-low and allow the onions to caramelize, stirring occasionally.

Top the brats with the caramelized onions.  

Grilled Artichokes with Mustered BBQ Sauce

Cook: 30 minutes            
Prep: 30 minutes            
Total: 1 hour         
Servings:10           

Ingredients: 

4 medium artichokes
3/4 cup Dijon or stone ground mustard
1/2 cup honey (can use agave)
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce

Directions:

Using a serrated knife, cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard. Rub artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place artichokes on rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.

Meanwhile, have your George Foremen grill preheated to the highest level.

Mix all ingredients but the artichokes together in a bowl.

Place artichokes on the grill and grill until desired crispiness, or about 4-6 minutes.


Remove from grill and serve with BBQ sauce immediately!

Tuesday, June 7, 2016

Grilled Buffalo Wings

These mouthwatering Buffalo Wings are grilled instead of deep fried for a light and healthier alternative. You lose the added fat but definitely not the flavor!

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 6 to 8 servings

Ingredients:

Buffalo Wings:
1/2 cup barbecue sauce
1 tbsp melted butter
2 tbsp hot sauce
2 lbs chicken wings
2 tbsp vegetable oil
1 tsp salt
1/2 tsp freshly ground pepper

Sour Cream Cucumber Dipping Sauce:
1/2 cup grated English cucumbers, squeezed dry
1 cup sour cream
1 clove garlic, minced
2 tbsp chopped chives
1/4 tsp each salt and freshly ground pepper

Directions:

Buffalo Wings: Stir barbecue sauce with melted butter and hot sauce; set aside. Preheat your George Foreman Indoor/Outdoor Grill for 5 minutes with lid closed on medium setting (3 1/2). Toss wings with oil, salt and pepper.  

Place on grill and cook, covered, turning once for 40 to 45 minutes or until lightly charred and cooked through. Continue to cook, covered, basting with barbecue sauce mixture and turning, for an additional 10 to 12 minutes or until wings are golden brown and sticky. Serve with Sour Cream Cucumber Dipping Sauce.

Sour Cream Cucumber Dipping Sauce: Place grated cucumber in a bowl with sour cream with garlic, chives, salt and pepper; stir until well combined.


Tip: For even spicier wings serve with hot sauce, if desired.

Buffalo Ranch Chicken Sliders

Prep Time: 3 minutes, plus 1 hour marinate
Cooking Time: 6-8 minutes
Total Time: 9-11 minutes
Servings: 8 sliders

Ingredients:

1.5 lbs. chicken breast
1 cup buffalo hot sauce
1 packet dry ranch dressing mix, divided
1/3 cup mayonnaise
2 Tbsp sour cream
2 Tbsp milk
8 slider buns

Directions:

1. In a medium bowl, mix together the hot sauce and 2 Tbsp of the dry ranch dressing mix.

2. Cut the chicken into eight, 2” chunks and toss in the hot sauce mixture. Cover the bowl with plastic wrap and refrigerate for at least an hour, or overnight. 

3. Preheat the Indoor/Outdoor grill on setting 4. 

4. Place the chicken on the preheated grill. Place the lid on the grill.

5. Grill the chicken for 6-8 minutes a side.

6. Meanwhile, in a small bowl, mix together the remaining dry ranch dressing mix, mayonnaise, sour cream and milk to create a dressing.

7. Top one bun with a chicken slider and a drizzle of ranch dressing. Serve warm. 


Monday, June 6, 2016

Greek Burger

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 4

Burger Ingredients:

1 lb ground beef
½ tsp oregano powder
¼ tsp dried basil
½ tsp dried thyme
¼ tsp onion powder
¼ tsp garlic powder
½ tsp salt
¼ tsp pepper
1 small red onion
Olive oil
¼ cup crumbled feta cheese

Tzatziki Sauce:

1 cup Greek yogurt
½ cup English cucumber, diced
1 tsp dried dill
2 tsp fresh lemon juice
Salt and pepper to taste

Directions:

In a small bowl mix together the tzatziki sauce ingredients, cover with plastic wrap and place in the refrigerator. 

In a medium bowl mix together the ground beef, oregano powder, basil, thyme, onion powder, garlic powder, salt and pepper. Divide the mixture into four, 4 oz patties.

Preheat the Indoor/Outdoor grill on setting 4.  

Slice the red onion into four ½” thick slices and brush with olive oil.

Place all four burgers on one side of the preheated grill and onions on the other side. Place the lid on the grill.

Grill the burgers for 3-4 minutes per side for medium rare, and 5-6 minutes per side for medium. Top each burger with 1 Tbsp of feta cheese and grill until melted.

Grill the onions for 3-4 minutes per side.


Serve burgers with grilled onions, tomato, lettuce and 2 Tbsp tzatziki sauce.

Easy Foil Potatoes - 2 Ways

Prep Time: 3 minutes
Cooking Time: 30-35 minutes
Total Time: 33-38 minutes
Servings: 4

Garlic Potato Ingredients:

1 lb. new potatoes
1 small onion, sliced
1 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp pepper
1 Tbsp butter

Ranch Potato Ingredients:
1 lb. new potatoes
1 Tbsp olive oil
2 Tbsp dry ranch dressing mix
1 Tbsp butter

Directions:
Wash and scrub potatoes clean; dry and cut larger potatoes in half.

Place the garlic potatoes and onion in one zip top bag. Place the ranch potatoes into a separate zip top bag. Pour the oil into each of the two bags and zip close.

Shake each bag to evenly coat the potatoes and onions in oil.

For the garlic potatoes, sprinkle the garlic powder, onion powder, salt and pepper into the zip top bag and shake again to evenly coat.

For the ranch potatoes, sprinkle the dry ranch dressing mix into the zip top bag and shake again to evenly coat.

Preheat the Indoor/Outdoor grill on setting 5.  

Tear off two large pieces of aluminum foil, folding up all four sides to create a “basket” for the potatoes. Pour the potatoes into the foil “baskets."

Place the butter on top of the potatoes and cover with another piece of foil.

Place the foil packets of potatoes onto the grill. Place the lid on the grill.

Grill the potatoes for 30-35 minutes, until the potatoes are fork tender.


Juicy Lucy Burger

Prep Time: 15 minutes
Cooking Time: 8 minutes
Total Time: 23 minutes
Servings: 5

Ingredients:

2 lbs. ground beef
1 ½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp Worcestershire sauce
3 oz smoked cheddar cheese
4 buns, split and toasted


Directions:

In a medium bowl, mix together the ground beef, salt, onion powder, garlic powder and Worcestershire sauce. Divide the mixture into 10 even sized patties.

Cut the cheese into 15 strips.

Press a small indent in 5 of the patties. Place three slices of cheese in the indent and cover with the other patty. Press the sides together to seal in all of the cheese.

Preheat the Indoor/Outdoor grill on setting 4. 

Place the burgers on the preheated grill. Place the lid on the grill.

Grill the burgers for 4-5 minutes per side for medium rare, and 6-7 minutes per side for medium.

Top one bun with a burger, lettuce and tomato. Serve immediately for perfectly gooey cheese.


Balsamic Carrots

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

1 lb. carrots, cleaned and cut in half
1 Tbsp olive oil
1 Tbsp honey
1 tsp garlic powder
¼ tsp cayenne powder
¼ tsp salt
¼ tsp pepper
½ cup balsamic vinegar
1 Tbsp brown sugar

Directions:

Place the carrots in a medium sized shallow dish. Drizzle the oil and honey over the carrots and turn to completely cover the carrots.

Sprinkle the garlic powder, cayenne powder, salt and pepper over the carrots, turning to coat.
In a small saucepan, combine the balsamic vinegar and brown sugar and bring to a boil. Reduce heat to low, allowing the mixture to thicken, until it coats the back of a spoon.

Pour the glaze over the carrots and toss to mix.

Preheat the Indoor/Outdoor grill on setting 4.  

Place the carrots onto the grill. Place the lid on the grill.

Grill the carrots for 10 minutes per side, until the carrots are crisp-tender.