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.