Sunday, October 30, 2016

Hoisin Glazed Pork Chops

Prep Time: 15 minutes, plus 2 hours marinating
Cooking Time: 16 minutes
Total Time: 26-28 minutes
Servings: 4

Ingredients:
1 Tbsp. minced roasted garlic
1/3 cup low sodium soy sauce
1/3 cup hoisin sauce
1 ½ Tbsp. honey
2 Tbsp. rice wine vinegar
3 Tbsp. peanut butter
Salt and pepper
4 (1” thick) bone-in pork chops (about a ½ lb each)

Directions:
Preheat the Indoor/Outdoor grill on setting 4.
Mix minced roasted garlic, soy sauce, hoisin sauce, honey, rice wine vinegar, peanut butter and salt and pepper to taste in bowl.
Pour the marinade into a zip top bag and place the pork chops inside. Massage the marinade into the pork chops and place in the refrigerator to marinate for 2 hours.
Place pork chops onto the preheated grill and place the lid on the grill. Grill for 14-16 minutes per side.
Once the pork chops have reached an internal temperature of 135°F, take off the grill and let rest for 5 minutes, until the internal temperature reaches 145°F.

Wednesday, October 19, 2016

Teriyaki Salmon

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

Ingredients:

¼ cup soy sauce
¼ cup brown sugar, packed
½ tsp. ground ginger
½ tsp. minced garlic
2 Tbsp. honey
4 (5 oz) salmon filets
Salt and pepper

Directions:

1. In a small bowl, whisk together the soy sauce, brown sugar, ginger, garlic and honey. Pour into a zip top bag.
2. Season the salmon with salt and pepper and place into the zip top bag. Zip close and carefully massage the marinade to cover the salmon. Place in the refrigerator for at least a half an hour.
3. Preheat the Indoor/Outdoor Grill on setting 3. 
4. Place the salmon, skin side up, on the preheated grill. Place the lid on the grill.
5. Grill the salmon for 4 minutes, flip, and continue grilling for 2-4 minutes with the lid on.
6. Serve immediately with rice and fresh vegetables. 

Asian Beef Burgers


Soy sauce, garlic and onions make these burgers unique.

Prep Time:  10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:
1 lb. ground beef
1 Tbsp. lemon juice
1 clove garlic, minced
2 green onions, finely chopped
2 Tbsp. low sodium soy sauce
½ tsp. ground ginger
4 sesame seed hamburger buns

Directions:
1. In a large bowl, combine beef, lemon juice, garlic, green onions, soy sauce, ginger and. Shape into 4 patties.
2. Preheat George Foreman Evolve on SEAR function. Place burgers on grill and sear both sides for roughly 1 minute. Then, turn sear function off and continue to grill for 2-3 minutes per side or to desired doneness.
3. Serve on sesame seed buns with condiments such as low fat peanut butter, hoisin sauce, pepper jack cheese and micro greens.


Wednesday, October 12, 2016

Steak and Mushroom Kabobs with New Potatoes

Prep Time: 20 minutes, plus overnight marinating
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 2

Marinade Ingredients:

2 Tbsp Worcestershire sauce
¼ cup beef broth
¼ cup low sodium soy sauce
1 tsp paprika
1 tsp dried thyme
½ tsp ground nutmeg
½ tsp salt
1 tsp black pepper

Kabob Ingredients:

1 lb NY strip steak, cubed (1/2” thick)
12 mushrooms
12 new potatoes

Directions:

In a small bowl mix together the marinade ingredients. 

Wash and scrub potatoes clean; dry and cut larger potatoes in half. Clean mushrooms with a paper towel and remove stems.

Place the potatoes and mushrooms in one zip top bag. Place the cubed steak into a separate zip top bag. Pour half of the marinade into each of the two bags and zip close.

Shake each bag to evenly coat the steak, potatoes and mushrooms. Place in the refrigerator and marinate for at least two hours, or overnight.

Preheat the Indoor/Outdoor grill on setting 4.  

To assemble the kabobs, skewer 2 pieces of steak and one mushroom, repeating the process so there are three mushrooms and 8 pieces of steak on one 10” skewer. Repeat for the remaining three skewers.

For the potatoes, tear off a large piece of aluminum foil, folding up all four sides to create a “basket” for the potatoes. Place 2 pats of butter on top of the potatoes and cover with another piece of foil.

Place all four kabobs on one side of the preheated grill and potatoes on the other side. Place the lid on the grill.

Grill the kabobs for 3-4 minutes per side for medium rare, and 5-6 minutes per side for medium.

Continue to grill the potatoes for 35-40 minutes, or until fork tender.

Thursday, October 6, 2016

Sweet Onion Marinated Flank Steak

Prep Time: 8 minutes, plus 30 minutes for marinating
Cooking Time: 8 minutes
Total Time: 46 minutes
Servings: 4

Ingredients:

1 small sweet yellow onion, coarsely grated
2 Tbsp. light brown sugar
1 Tbsp. white vinegar
1 Tbsp. olive oil
1 lb. flank steak
Salt and pepper

Directions:
In a small bowl, combine the grated onion, brown sugar, vinegar and oil. 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, mashed potatoes or on its own.

Lean Steak Tacos

Ingredients:

3 ounces lean steak such as sirloin, flank or eye of round; sliced
Juice of 1 lime and zest of 1 lime
½ teaspoon each cumin and cayenne pepper
2 teaspoon canola oil
2 (6-inch) whole-wheat tortillas
2 Tablespoons salsa
2 Tablespoons low-fat sour cream
1 cup of your choice: Tomato, lettuce, fresh cilantro, onion, peppers

Directions:

Preheat your George Foreman® grill.
To make marinade, whisk together lime juice, lime zest, cumin, cayenne pepper and canola oil in a small bowl.
Place steak in marinade and refrigerate for 15 minutes.
Discard marinade and grill steak for 2 to 3 minutes.
Place steak, salsa, vegetables and sour cream in tortillas.