Tuesday, March 28, 2017

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. 

Friday, February 17, 2017

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.

Monday, February 13, 2017

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.  

Friday, February 10, 2017

Brioche French Toast

Cook Time: 4-5 minutes per slice
Prep Time: 15 minutes
Servings: 8-10

Ingredients:

6 large eggs
½ cup sugar
4 cups milk
1 tsp. ground cinnamon
1 teaspoon nutmeg
1 loaf day-old brioche bread, sliced 1” thick
2 Tbsp. butter
syrup, for serving

Directions:

In large bowl, whisk together eggs, sugar and milk. Add cinnamon and nutmeg; whisk to combine.

Layer bread slices in shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, about 2 to 3 minutes. Turn bread slices and let bread absorb liquid on opposite side for 2 to 3 minutes more.

Preheat Indoor/Outdoor Grill to setting 4.

Add 3 to 4 slices of soaked bread to grill top and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp on opposite side, adding butter as necessary to help browning and to give French toast nutty flavor.

Transfer French toast to baking sheet in oven to keep warm while grilling remaining slices. Repeat process with remaining butter and soaked bread.

Serve French toast immediately after dusting with Confectioners' sugar, and topping with syrup, and fresh fruit or bacon, if desired.

Monday, February 6, 2017

Filipino Grilled Chicken

Prep: 20 minutes
Cook: 30 minutes
Servings: 4-6

Ingredients:

3 cups water
1 cup apple cider vinegar
1/2 cup fresh lemon juice
1/2 cup soy sauce
2 Tbsp. minced garlic
2 Tbsp. sugar
1 Tbsp. crushed red pepper
1 Tbsp. black peppercorns
5 bay leaves
4 chicken breasts (either whole or cut into halves)
canola oil, for brushing
salt and pepper, to taste

Directions:
  1. In large, sturdy resealable plastic bag, combine all ingredients except oil, salt and pepper. Seal bag and shake to evenly distribute marinade over chicken.
  2. Open bag and press out air; re-seal and refrigerate overnight.
  3. Remove chicken from marinade. Pat chicken dry and let stand at room temperature for approximately 30 minutes.
  4. Meanwhile, preheat Indoor/Outdoor Grill to setting 4.
  5. Brush chicken with oil and season with salt and pepper.
  6. Place chicken on grill and cook, turning occasionally, until lightly charred after about 30 minutes or until instant-read thermometer inserted in thickest parts registers 170° F.
  7. Transfer chicken to platter and let rest for 10 minutes before serving.


Black Bean Quinoa Burger


Cook time: 30 minutes
Prep Time: 45 minutes
Servings: 8

Ingredients:

1 cup quinoa
1 small onion, finely chopped (1 cup)
½ cup fire-roasted stewed tomatoes, finely chopped
½ cup cooked black beans
1 clove garlic, minced (2 tsp.)
2 tsp. blackening seasoning
8 pretzel rolls

Directions:
  1. Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (Makes 1½ cups cooked quinoa.)
  2. Meanwhile, place onion and tomatoes in medium nonstick skillet, and cook over medium heat. (Oil left on tomatoes should be enough to sauté onion.) Cook 3 to 4 minutes or until onion has softened.
  3. Stir in ½ cup black beans, garlic, blackening seasoning and 1½ cups water. Simmer 9 to 11 minutes or until most of liquid has evaporated.
  4. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl and stir in remaining ¾ cup quinoa. Season with salt and pepper, if desired, and cool.
  5. Preheat Indoor/Outdoor Grill on setting 4. Shape bean mixture into 8 patties (½ cup each), and place on grill. Grill for about 8 to 10 minutes or 4 to 5 minutes per side.
  6. Serve on pretzel rolls with standard burger condiments.

Monday, January 30, 2017

Apple Stuffed Pork Tenderloin

Ingredients:

3 Tbsp. olive oil
1 large yellow onion, chopped
2 apples, peeled, cored and chopped
2 cups thick-cut white bread cubes
2 sprigs fresh rosemary
1 egg, beaten
2 Tbsp. butter
salt and pepper, to taste
½ to 1 cup chicken broth
1 (3 lb.) pork loin roast, butterflied
butcher’s twine

Directions:
  1. In large skillet, heat olive oil over medium-high heat. Add onion, apples and rosemary. Sauté until softened.
  2. Remove from heat and gently stir in bread cubes, egg, butter, salt and pepper. Add chicken broth gradually until everything is moistened.
  3. Preheat Indoor/Outdoor Grill to setting 4.
  4. Let stuffing mixture cool completely before putting into pork loin. Spoon stuffing down pork, horizontally, in line. Roll pork over stuffing, jelly-roll style, ending with seam down and fat side up.
  5. Lightly score fat, in diamond pattern, with sharp knife.
  6. Tightly tie pork roast up with butcher's twine and season with more salt and pepper.
  7. Once grill is preheated, grill pork for 20 minutes per side or until meat thermometer reads internal temperature of 165°F.
  8. After cooking, remove pork from grill and allow to rest 15 minutes before slicing and serving.

Friday, January 20, 2017

Classic Crab Cakes

Some things never go out of style and serving well-made, perfectly golden crab cakes is definitely one of those things!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 pieces

Ingredients:

3/4 cup bread crumbs
1/4 cup mayonnaise
2 tbsp finely chopped fresh parsley
2 green onions, finely chopped
2 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 lb flaked crab meat (fresh or canned)
1 tbsp olive oil

Tartar Sauce:
1/2 cup light mayonnaise
4 cornichon pickles, minced
2 tsp Dijon mustard
2 tsp fresh lemon juice
1 small shallot, minced
Pinch each salt and freshly ground black pepper

Directions:

Tartar Sauce: Stir together mayonnaise, pickles, mustard, lemon juice, shallot, salt and pepper. Cover and refrigerate for at least 30 minutes until chilled or for up to 1 week.

Place griddle plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 400°F and cooking time for 10 minutes. Allow grill to preheat for 5 minutes.

Stir together 1/2 cup of the bread crumbs, mayonnaise, parsley, green onions, mustard, lemon juice and Worcestershire sauce. Crumble in crab meat; stir to combine. Shape into 8 balls and press into 1/2-inch patties.
Place remaining bread crumbs in a shallow dish. Carefully press each patty into  crumbs to coat. Brush lightly with oil; grill, turning once, for 10 minutes or until golden brown on the outside and heated though. Serve with tartar sauce.

Tip: Extra tartar sauce can be served with grilled fish fillets or mixed with canned tuna for a quick sandwich filling.

For the Indoor/Outdoor Grill, preheat grill to setting 3 and cook covered for 3 minutes per side.

For any Classic Plate Grill, preheat the grill, and cook crab cakes for 4-5 minutes.

Monday, January 16, 2017

Pesto and Parmesan Chicken Wings

Serve these gourmet wings with bell pepper strips and cherry tomatoes, and Italian dressing for dipping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: About 40 pieces (wingettes and drummettes)

Ingredients:

1/2 cup prepared pesto
2 tbsp olive oil
2 tbsp lemon juice
1 tsp finely grated lemon zest
4 lb chicken wings, separated and tips removed
1/4 cup grated Parmesan cheese

Directions:

Preheat grill on setting #4. In a large bowl, stir together pesto, olive oil, lemon juice and zest. Toss with chicken wings until coated.

Grill, covered and turning as needed, for 20 to 25 minutes or until cooked through. Arrange chicken wings on a platter; sprinkle with Parmesan cheese.

Tip: Add a pinch of hot pepper flakes to the pesto mixture for chicken wings with some bite.

Tip: For a zesty dip, serve the chicken wings with a blue cheese dipping sauce. 

Tuesday, January 3, 2017

Balsamic Marinated Flank Steak with Mixed Grilled Mushrooms

Steak and mushrooms are always a winning combination. Marinating the flank steak in balsamic vinegar adds an unforgettable rich, sweet flavor. For the mixed mushrooms, try baby Portobello, shiitake, Cremini and oyster mushrooms.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings

Ingredients:

2 Tbsp. balsamic vinegar
1 Tbsp. soy sauce
1 Tbsp. Worcestershire
2 Tbsp. honey
2 Tbsp. vegetable oil
2 lb. flank steak
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1 lb. mixed whole mushrooms, stemmed
1 Tbsp. chopped fresh thyme
2 cloves garlic, minced

Directions:

Stir vinegar with soy sauce, Worcestershire sauce and honey. Add flank steak and marinade to a resalable bag. Marinate, refrigerated, for at least 1 hour, and up to 24 hours.

Preheat George Foreman Grill for 5 minutes with lid closed. Remove steak from marinade and reserve. Season steak with 1/2 tsp salt and 1/4 tsp pepper.

Place steak on grill, cook for 6 to 8 minutes or until internal temperature reaches 145°F for medium rare. Tent with foil and let rest for 10 minutes before slicing. Transfer marinade to a small saucepan set over medium heat; bring to a boil for 1 minute and cook until thick and syrupy.

Meanwhile, toss mushrooms with thyme, garlic and the remaining salt and pepper. Place on grill and cook for 3 to 5 minutes or until grill marked and tender.

Thinly slice steak across the grain.  Drizzle with cooked marinade. Top with mushrooms.

Tip: Serve on a bed of lightly dressed arugula, if desired.