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.

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.

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.

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. 

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. 

Grilled Sweet Potato Salad

This sweet potato salad with cranberries and pumpkin seeds has wonderful winter flavor. Serve with grilled turkey cutlets for a festive dinner.

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

 

Ingredients:

Maple Vinaigrette

3 tbsp olive oil

3 tbsp apple cider vinegar

3 tbsp maple syrup

1 tbsp grainy mustard

1 small shallot, minced

1/2 salt

1/4 tsp freshly ground pepper

Grilled Sweet Potato Salad

1 1/4 lb sweet potatoes (about 2 small), peeled and sliced into 1/2-inch thick slices

1 tbsp olive oil

1/4 tsp each salt and freshly ground pepper

10 cups mixed baby greens

1/3 cup dried cranberries

1/4 cup pumpkin seeds

1/3 cup crumbled goat cheese

Recipe Directions:

Maple Vinaigrette: Whisk oil with vinegar, maple syrup, mustard, shallot, salt and pepper until combined; set aside.

Grilled Sweet Potato Salad: Preheat George Foreman Grill for 5 minutes with lid closed. Toss sweet potatoes with 1 tbsp olive oil and season all over with salt and pepper. Place sweet potatoes on the grill and cook for 6 to 8 minutes or until tender.

Cool slightly and cut into chunks. Toss sweet potatoes with Maple Vinaigrette. Cool completely. Toss with greens, cranberries and pumpkin seeds. Top with goat cheese.

Tip: Substitute feta for the goat cheese, if desired.

Very Berry Cobbler

This 3 ingredient cobbler is so easy to make using the deep dish baking pan with your George Foreman Evolve Grill.  Serve it warm topped with a scoop of vanilla ice cream.

Prep Tim: 5 min                                                               

Total Time: 30 min

Servings:  8

Ingredients:

1 pkg. (16 oz.) frozen mixed berries

1 ½ cups (½ box) yellow cake mix

6 oz. lemon lime soda

Directions:

Securely attach the grill plate to the top of your grill and the baking pan to the bottom of your grill.  Preheat grill to 325°F.

Spread the frozen fruit over bottom of baking pan.

Mix cake mix and seltzer water in medium bowl; pour over fruit.

Close grill top and bake 20 minutes or until cake is golden brown.

Tips:

Substitute white cake mix for yellow cake mix.

Substitute seltzer for lemon lime soda.